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Return to January 13, 2010
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Crispy Baked Chicken
Makes 6 servings
Weight Watcher Points - 5 Points
Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking pan with foil and
lightly spray foil with vegetable oil. Rinse chicken and pat
dry. Set aside. Pour milk into a shallow bowl. Combine Corn
Flake crumbs, rosemary and pepper in another shallow bowl.
Dip chicken pieces first into milk and then into crumb
mixture. Allow to stand briefly so coating will adhere.
Arrange chicken in prepared pan so pieces do not touch. Bake
45 minutes or until done. Crumbs will form a crisp skin.
Calories - 249 Protein - 32 grams; Carbohydrate - 12 grams;
Total Fat - 7 grams; Cholesterol - 92 milligrams; Sodium -
142 milligrams.
Nancy Rogers
http://www.nancyskitchen
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