Diabetic Crispy Baked Chicken Recipe
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Diabetic Crispy Baked Chicken Ingredients And Preparations

Nonstick cooking spray - as needed
8 oz nonfat French onion dip - 1 cup
Fat-free (skim) milk - as needed
cornflake crumbs - 1 cup
wheat germ - 1/2 cup
skinless chicken breast halves or thighs - 6 (about 1 1/2 lbs)

- Preheat oven to 350 degrees.
- Spray baking pan with nonstick cooking spray.
- Place dip in shallow bowl; stir until smooth.
- Add milk, 1 tablespoon at a time, until pourable consistency is reached.
- Combine cornflake crumbs and wheat germ on plate.
- Dip chicken pieces in milk mixture; then roll in cornflake mixture.
- Place chicken in prepared pan.
- Bake 45 to 50 minutes or until juices run clear when pierced with fork and chicken is no longer pink near the bone.

Nutrition Facts: Calories 267; Calories from fat 13%; Total Fat 4g; Saturated Fat 1g; Protein 31g; Carbohydrates 25g; Cholesterol 69mg; Sodium 373mg; Dietary Fiber 2g.

Servings: 6

Exchanges Per Serving: 1 1/2 Starch, 3 Meat.

Comments: This crunchy baked chicken uses cornflakes and wheat germ to give it a crispy outside and moist inside.




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