This yummy diabetic crispy chicken is just that. Crispy, baked, and
delicious! This is a great way to transition your family from fried
crispy chicken to baked. Give this dish a try, they may not even notice!
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 thighs, (abt 1 1/2 lbs)
1. Preheat oven to 350 degrees. Spray baking pan with nonstick cooking spray.
2. Place dip in shallow bowl; stir until smooth. Add milk, 1 tablespoon at a time, until pourable consistency is reached.
3. Combine cornflake crumbs and wheat germ on plate.
4. 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 - firstname.lastname@example.org"Copyright:"© Publications International Ltd, 2002"