Cornflake Chicken - 3.5 points

[Barb 123]

Cornflake Chicken - 3.5 pts/serving
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(from 3 Fat Chicks -- Lowfat and Delicious Recipes)

4 skinless, boneless chicken breasts, flattened
1 c cornflake crumbs
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 c skim milk

Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400 degrees about 25 minutes or until lightly browned.

Serves 4: 159 calories, 1.5 g total fat, 0.2 g fiber.



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Barb

[american pie]

bump....anyone ever try this? it sounds pretty easy, i may put this on my list to try.

[skinnymommy2b]

I made this, but I used Crisco's Butter spray (0 cal/ofat/0 points) on the baking sheet and I even sprayed it on the top of the chicken so that it would brown up a little better. It was great. Also, I didn't know how to measure chicken, so I used the chicken tenders and we each got 3 -4 tenders for our 3.5 points.

I used to have this as an 'old' recipe... where I would dip the chicken in flour, egg/milk mixture, then the crushed corn flakes. I would brown it in canola oil on the stove before baking it in the oven.. it was delicious and more points than I want to think about (between the flour/egg/oil).

:workout: Hi, I'm new.

[modthyrth]

I've been doing this for years, but with a twist. I mix up ff cream cheese and some pesto and spread a thin layer on one side of a chicken breast. Then roll it up and dredge in the cornflake mixture. Cheezy zesty chickeny yum. I got the recipe from a cooking light magazine 10 years ago.

[MelHub]

I am going to try this recipe. Thanks

Mel

[WWloser-118.8]

I've made my own version of this for years. Using butter and bone in chicken until WW and my life style change. I now use spray instead of butter. I crush my own flakes because we like them on the bigger side, not completely crushed. I also use oregano and garlic salt or powder. Yum Yum It's very tasty.

[donna66]

My husband makes this for us at least once a month and it's good. He makes a big batch because it's good for leftovers. He's altered the recipe a bit over time and it's gotten even better. I'm not sure what he's done to the recipe though other than he uses boneless thighs and breasts. It's better with thighs because it's not as dry.


Donna