Crunchy Chicken Bake

29.10.2008 | Author: Cook | Posted in Diabetic
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Crunchy Chicken Bake


Servings: 6
Ingredients: 

  • 1    Broiler-fryer chicken;*           1/2 ts Hot or mild paprika;
    • 

  • -(about 2 1/2 pounds)             1/4 ts Salt;
    • 

  • 1 c  Buttermilk;                         2 c  Cereal flakes; finely
    • 

  • 1/2 ts Garlic powder;                           -crushed
    •

Preheat oven to 350 degrees. Coat a 13′ X 9′ baking dish with non-stick
cooking spray. Cut chicken in pieces and remove skin. Rince and pat dry.
Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper
or plactic bag. Place chicken in bag, shake until coated and place in
baking dish. Bake 50 minutes. or until crisp. * Any poultry or chicken
pieces will work for this very well. Serve wtih Garlic Cauiflower, Parsley
Potatoes and green salad. Food Exchanges per serving: 4 LOW-FAT MEAT
EXCHANGES 1/2 STARCH/BREAD EXCHANGE; CAL: 262; CHO: 102mg; CAR: 8g; PRO:
35g; SOD: 306mg;

Source: Light and Easy Diabetic Cuisine by Betty Marks. Brought to you and
yours via Nancy O’Brion and her Meal-Master

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