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Crispy Chicken 2


1 tablespoon + 1 tsp reduced-calorie tub margarine
1 1/2 oz. corn flakes
1 tablespoon grated Parmesan cheese
1 tsp onion powder
1/4 tsp salt
1/8 tsp ground red pepper
8 oz. chicken drumsticks
8 oz. chicken breasts, split

Preheat oven to 400F. Place margarine in 13x9 inch baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag. 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. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.

Serves: 4

Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 cup
Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol




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