Crunchy Baked Chicken
Light & Tasty
One bite of tender chicken in a crunchy golden coating explains why I give this recipe such a workout. Besides serving it at home for the two of us, I make a big batch for our senior group at church.
—Essie Malatt of Converse, Indiana
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min.
Ingredients:
- 3/4 cup fat-free Western salad dressing
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 8 bone-in chicken breast halves (10 ounces each), skin removed
- 2-1/2 cups crushed cornflakes
- DIPPING SAUCE (not shown):
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 3/4 cup fat-free Western salad dressing
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Directions:
In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear.
Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken. Yield: 8 servings.