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Crisp Oven-Fried Chicken Recipe

Crisp Oven-Fried Chicken Recipe

6 servings

Serve with Real Mashed Potatoes and cream gravy, if you like, substituting chicken bouillon crystals for the beef bouillon in the gravy.



6 skinless chicken breast halves


4 egg whites or 1/2 cup no-cholesterol real egg product, lightly beaten

1/4 cup 2% reduced-fat milk

1 1/2 cups finely crushed corn flakes cereal

3/4 cup unseasoned dry bread crumbs

1/2 teaspoon each: dried rosemary and thyme leaves, crushed

Vegetable cooking spray

Salt and pepper, to taste


Coat chicken breasts lightly with flour, dip in combined egg whites and milk, then coat generously with combined corn flakes, bread crumbs and herbs.

Place chicken, meat sides up, in greased baking pan, spray generously with cooking spray and sprinkle lightly with salt and pepper. Bake at 350 degrees until chicken is browned and juices run clear, 45 to 60 minutes.


Per Serving:

Calories: 220

% of calories from fat: 9

Fat (gm): 2.1

Saturated fat (gm): 0.5

Cholesterol (gm): 99

Sodium (mg): 89

Protein (gm): 39.6

Carbohydrate (gm): 8.4

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