Chicken with Yogurt and Cornflakes 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb boneless skinless chicken thighs1.5 cups Goat Milk Yogurt4 cups corn flakes1 tbsp olive oilspices to taste.
Cut thighs into "chicken tender" size. Put cornflakes in a ziplock. Add salt, pinch or two of cayenne pepper, and a shake or two of powdered garlic. Crush. Pour cornflakes onto cookie sheet. Add yogurt, spices to taste, and chicken to ziplock bag. Roll it around to coat chicken thoroughly and then dredge in cornflakes. Spread on a cookie sheet. There will be around a half cup of yogurt left in the bag. Bake at 375 for 30 minutes.
Serving Size: Makes eight 4 oz servings
Serving Size: Makes eight 4 oz servings
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 6.9 g
- Cholesterol: 96.0 mg
- Sodium: 0.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.0 g
- Protein: 24.2 g
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