Tender chicken breasts are baked with a crushed cereal coating so they are crunchy on the outside and juicy on the inside with a flavorful herbal spread.
tablespoons reduced-calorie spread, softened
tablespoon chopped fresh chives or parsley
teaspoon garlic powder
boneless skinless chicken breast halves (1 1/2 pounds)
cups Country® Corn Flakes cereal, crushed (1 cup)
tablespoons chopped fresh parsley
cup low-fat buttermilk or fat-free (skim) milk
Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
Bake uncovered about 35 minutes or until chicken is no longer pink in center.
We've kept all the great flavor of this popular banquet dish but slashed the fat! Our low-fat version features reduced-calorie spread instead of butter, and it's baked instead of fried in oil.
Garnish each serving with a sprig of Italian parsley or watercress. You can also mix up some additional herbed spread to serve with warm dinner rolls.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 55 ),
% Daily Value
- Total Fat
- 6 g
- 6 %
- (Saturated Fat
- 2 g,
- 2 %
- 65 mg
- 65 %;
- 160 mg
- 160 %;
- Total Carbohydrate
- 9 g
- 9 %
- (Dietary Fiber
- 27 g
- 27 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.