Crispy Mexican Chicken (low-fat) |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
vegetable oil cooking spray |
2 tablespoons reduced-calories extra-light vegetable oil spread, melted |
2 tablespoons skim milk |
1 tablespoon chopped dried chives |
1/2 teaspoon salt |
2 cups corn flakes (1 cup crushed) |
1 teaspoon taco seasoning mix |
1 tablespoon dried parsley (or 3 tbsp of fresh) |
6 boneless skinless chicken breast halves |
Directions:
1. Preheat oven to 425.
2. Spray 9X13 baking dish with vegetable oil cooking spray.
3. In a shallow bowl, combine melted vegetable oil spread, milk, chives and salt.
4. In a seperate bowl, combine corn flake crumbs, taco seasoning and parsley.
5. Dip chicken breasts, one at a time, into liquid mixture then roll in corn flake crumbs.
6. Place in baking dish.
7. Spray lightly with vegetable oil cooking spray.
8. Bake 20-25 minutes or until chicken is no longer pink inside.
|
|