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The Recipe Instructions |
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Ingredients
Nonstick cooking spray, as needed
8 oz nonfat French onion dip - (1 cup)
Fat-free (skim) milk, as needed
1 cup cornflake crumbs
1/2 cup wheat germ
6 skinless chicken breast halves or t, (abt 1 1/2 lbs
Directions
Preheat oven to 350 degrees. Spray baking pan with nonstick cooking spray.
Place dip in shallow bowl; stir until smooth. Add milk, 1 tablespoon at a
time, until pourable consistency is reached.
Combine cornflake crumbs and wheat germ on plate.
Dip chicken pieces in milk mixture; then roll in cornflake mixture. Place
chicken in prepared pan. Bake 45 to 50 minutes or until juices run clear
when pierced with fork and chicken is no longer pink near the bone.
This recipe yields 6 servings.
Exchanges Per Serving: 1 1/2 Starch, 3 Meat.
Nutrition Facts: Calories 267; Calories from fat 13%; Total Fat 4g;
Saturated Fat 1g; Protein 31g; Carbohydrates 25g; Cholesterol 69mg;
Sodium 373mg; Dietary Fiber 2g.
Comments: This crunchy baked chicken uses cornflakes and wheat germ to
give it a crispy outside and moist inside.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 88 Calories; 1g Fat (10.0% calories
from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
157mg Sodium. Exchanges: 1 Grain(Starch).
Nutr. Assoc. : 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 6
Diet Crispy Baked Chicken Recipe brought to you by Diet Recipes To-Go
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