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Crunchy Baked Chicken

 Crunchy Baked Chicken
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
8 ServingsPrep: 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.

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Crunchy Baked Chicken (continued)

Nutritional Facts: One serving (1 chicken breast half with 2 tablespoons sauce) equals 278 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 888 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.