Recipe - Crispy Chicken (Weight Watchers Magazine)

1 tablespoon + 1 t. reducedcalorie tub
margarine
1 One half ounce Corn flakes
1 tablespoon Grated Parmesan cheese
1 teaspoon Onion powder
One fourth teaspoon Salt
1/8 teaspoon Ground red pepper
8 ounce Chicken drumsticks
8 ounce Chicken breasts, split

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
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Posted by: Valerie Whittle June '91 Serves:4

1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in
oven for 35 minutes, until margarine melts. Remove pan from oven.

2. In food processor, combine corn flakes, cheese, onion powder, salt and
pepper; process until corn flakes are coarsely chopped. Place crumb
mixture in gallonsize sealable plastic bag.

3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.

4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
cooked through and crispy.

Each serving provides: One half FA, 2 P, One half B, 10 C Per serving: 161 cal, 18 g
pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Posted to MMRecipes Digest V3 #291

Date: Thu, 24 Oct 1996 08:33:41 0600

From: netdir@cyberspc.mb.ca (S.Pickell)