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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.9
  • Total Fat: 4.2 g
  • Cholesterol: 68.5 mg
  • Sodium: 406.2 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 33.5 g

View full nutritional breakdown of Crispy Gluten Free Chicken calories by ingredient
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Crispy Gluten Free Chicken

Submitted by: ELIZCO

Introduction

This chicken recipe is also good with the skin on if you can afford the calories. If you also want to remove the bone, make sure you turn the chicken once while cooking so both sides brown. This makes alot of dry mix, so you can add another whole chicken breast, but you will have to change the calories and such. This chicken recipe is also good with the skin on if you can afford the calories. If you also want to remove the bone, make sure you turn the chicken once while cooking so both sides brown. This makes alot of dry mix, so you can add another whole chicken breast, but you will have to change the calories and such.
Number of Servings: 6

Ingredients

    3 whole chicken breasts, cut in half.
    skin removed. Leave bone in.
    3 cups crispy rice cereal
    1/2 cup grated parmesan cheese - Kraft
    1 pkg. Hidden Valley Ranch Buttermilk
    salad dressing mix

Directions

Trim Chicken and put in a large bowl and cover with water and a tsp. of salt. Let marinate for 1-2 hours.
Remove chicken and rinse. Place on plate
Heat oven to 375 and spray a flat cookie sheet or line with foil.
In a food processer, pulse cereal until a fine crumb. Remove to a flat bowl or plate.
Add cheese and salad dressing mix,
combine well.
Dredge chicken in the rice cereal mix, coating well and put on to cooking sheet.
Bake 40 minutes or until the juices run clear.
Then run chicken 6" under the broiler to brown
for about 5 mins.
Remove from oven and cool about 5 mins. on pan before eating.

Number of Servings: 6

Recipe submitted by SparkPeople user ELIZCO.






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