CRISPY CHICKEN
1 cup corn flakes
1/4 tsp. each: thyme, pepper
1 lb. skinless, boneless chicken breasts
1 tbsp. margarine, melted
Directions:
Heat oven to 400ºF. Crush corn flakes between 2 sheets of wax paper. Mix crushed corn flakes with thyme, pepper. Rinse chicken thoroughly, pat dry with paper towels. Place chicken, breast sides up, in a 13x9x2" baking pan. Brush chicken with margarine. Sprinkle corn flakes on top of chicken breasts. Cover baking pan with a lid or large sheet of foil, tucked under pan sides. Bake 30 minutes. Carefully remove foil; bake, uncovered, another 30 minutes. Makes 4 (3 - 4 oz.) servings.
Nutritional Info Per Serving: Cal: 202; Pro: 26g; Fat: 7g; Sod: 173mg; Chol: 73mg; Carb: 6g. D.E: 1/2 Starch, 3 Lean Meat.
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1 cup corn flakes
1/4 tsp. each: thyme, pepper
1 lb. skinless, boneless chicken breasts
1 tbsp. margarine, melted
Directions:
Heat oven to 400ºF. Crush corn flakes between 2 sheets of wax paper. Mix crushed corn flakes with thyme, pepper. Rinse chicken thoroughly, pat dry with paper towels. Place chicken, breast sides up, in a 13x9x2" baking pan. Brush chicken with margarine. Sprinkle corn flakes on top of chicken breasts. Cover baking pan with a lid or large sheet of foil, tucked under pan sides. Bake 30 minutes. Carefully remove foil; bake, uncovered, another 30 minutes. Makes 4 (3 - 4 oz.) servings.
Nutritional Info Per Serving: Cal: 202; Pro: 26g; Fat: 7g; Sod: 173mg; Chol: 73mg; Carb: 6g. D.E: 1/2 Starch, 3 Lean Meat.
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