- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 260.5
- Total Fat: 8.2 g
- Cholesterol: 59.8 mg
- Sodium: 386.6 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.3 g
- Protein: 20.1 g
Ellie Krieger Oven Fried ChickenSubmitted by: BONMARCHE
IntroductionCrispy and yet moist chicken from Healthy Eating TV food start Ellie Krieger with just a couple of small changes from me. Crispy and yet moist chicken from Healthy Eating TV food start Ellie Krieger with just a couple of small changes from me.
1/2 sleeve (about 16) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
Olive oil cooking spray
4 skinless chicken thighs, rinsed and patted dry
Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
In a large bowl, combine egg whites, yogurt, and Dijon mustard. Add the chicken pieces and coat thoroughly with the yogurt mixture.
One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
Bake for 35 to 45 minutes, or until juices run clear when chicken is pierced with a knife.
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.