Crispy Chicken (weight Watchers Magazine)
Serves:
Ingredients:
1
tb
+ 1 t. reduced-calorie tub
-margarine
1 1/2
oz
Corn flakes
1
tb
Grated Parmesan cheese
1
ts
Onion powder
1/4
ts
Salt
1/8
ts
Ground red pepper
8
oz
Chicken drumsticks
8
oz
Chicken breasts, split
Method:
Adapted from Veterans Stadium, Philadelphia, PA.
Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June '91 Serves:4 1.
Preheat oven to 400F.
Place margarine in 13x9" baking pan.
Place pan in oven for 3-5 minutes, until margarine melts.
Remove pan from oven.
2.
In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped.
Place crumb mixture in gallon-size sealable plastic bag.
3.
Remove skin from chicken; coat pieces, one at a time, in melted margarine.
Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.
4.
Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol