Oven-fried Chicken & Potato Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
1 1/2 lbs: Whole tiny new potatoes, cooked; quartered
1/4 cup: Green onion, finely chopped
2 T: Parsley, snipped
1/4 medium: Red onion, finely chopped 1/4 cup
1 Stalk: celery, finely chopped
3/4 cup: Basic Strained Yogurt,
4 t: Dijon-style mustrd,
1 t: Brown sugar,
1/4 gram: Freshly ground black pepper,
2: Whole chicken breasts, split
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1: Whole chicken breast, split
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2: Thighs,
1/2 cup: Cornmeal,
1/2 cup: Soft bread crumbs,
1/2 t: Dried tarragon, crushed
1/2 t: Ground ginger,
1/4 t: -salt,
1/8 t: Ground red pepper,
3/4 cup: Refrigerated egg product,
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3/4 cup: Frozen egg product, thawed
1 T: Skim milk,
1/2 cup: All-purpose flour,
Directions:
For Salad: In a large bowl, combine potatoes, green onions, parsley, red
onion, and celery. Mix straiend yogurt, mustard, brown sugar, and pepper in
a small bowl; stir into the potato mixture till well combined. Cover and
chill till serving time. (If dressing has thickened, stir in 1 to 2
tablespoons skim milk till creamy.) Remove and discard skin and separable
fat from chicken pieces. Line a baking sheet with parchment paper. In a
medium bowl, combine cornmeal, bread crumbs, tarragon, ginger, salt, and
red pepper. Pour the egg product and skim milk into a small bowl; put the
flour in a large bowl. Dip chicken pieces in flour, turning till they are
completely covered. Next, dip the chicken in the egg substitute, then in
cornmeal. When chicken pieces are completely coated with cornmeal, place
them on the baking sheet, meaty side down. Bake in a 375~ oven for 25
minutes. Turn chicken pieces and bake 20 to 30 minutes more or till chicken
is tender and no longer pink. To prepare the chicken for later use, chill
thoroughly. When cold, put the chicken and potato salad into separate
sealed plastic containers and refrigerate. Makes 4 servings. 530 cal (12%
from fat), 7 g fat (2 g sat.
fat), 77mg cholesterol, 360 mg sodium, 5 g fiber.
Source: Eating Right, Living Well 1993
Source from luhu.jp
onion, and celery. Mix straiend yogurt, mustard, brown sugar, and pepper in
a small bowl; stir into the potato mixture till well combined. Cover and
chill till serving time. (If dressing has thickened, stir in 1 to 2
tablespoons skim milk till creamy.) Remove and discard skin and separable
fat from chicken pieces. Line a baking sheet with parchment paper. In a
medium bowl, combine cornmeal, bread crumbs, tarragon, ginger, salt, and
red pepper. Pour the egg product and skim milk into a small bowl; put the
flour in a large bowl. Dip chicken pieces in flour, turning till they are
completely covered. Next, dip the chicken in the egg substitute, then in
cornmeal. When chicken pieces are completely coated with cornmeal, place
them on the baking sheet, meaty side down. Bake in a 375~ oven for 25
minutes. Turn chicken pieces and bake 20 to 30 minutes more or till chicken
is tender and no longer pink. To prepare the chicken for later use, chill
thoroughly. When cold, put the chicken and potato salad into separate
sealed plastic containers and refrigerate. Makes 4 servings. 530 cal (12%
from fat), 7 g fat (2 g sat.
fat), 77mg cholesterol, 360 mg sodium, 5 g fiber.
Source: Eating Right, Living Well 1993
Source from luhu.jp