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The Recipe Instructions |
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Ingredients
1 chicken breast, split and skinned
1/4 cup skim milk
1/4 cup cornflake crumbs
1/4 tsp rosemary or coriander
Freshly-ground black pepper, to taste
Directions
Rinse and dry chicken pieces thoroughly. Dip in milk.
Mix cornflake crumbs with rosemary or coriander and pepper. Roll chicken
in the seasoned crumbs.
Place on microwave-safe roasting rack. Cover with paper towel. Microwave
4 to 6 minutes on High or until done.
This recipe yields 2 servings. Serving size: 2 ounces.
Exchanges Per Serving: 2 Lean Meat.
Nutrition Facts: Calories 106; Calories from Fat 20%; Total Fat 2g;
Saturated Fat trace Cholesterol 60mg; Sodium 119mg; Carbohydrate 4g;
Dietary Fiber 0g; Protein 18g.
Energy-saving tip: The most energy-efficient way to cook small amounts of
meat is in the microwave.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
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Per Serving (excluding unknown items): 300 Calories; 14g Fat (41.5%
calories from fat); 32g Protein; 11g Carbohydrate; trace Dietary Fiber;
93mg Cholesterol; 224mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
Meat; 0 Non-Fat Milk.
NOTES : Recipe from "The Healthy HomeStyle Cookbook" by Ruth W. McGary, (©
American Diabetes Association, 1996)
Nutr. Assoc. : 0 0 0 0 0
Contributor: Ruth W. McGary
Preparation Time: 0:00
Servings: 2
Diet Crispy Baked Chicken Ii Recipe brought to you by Diet Recipes To-Go
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