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Crispy Mexican Chicken


Thursday, January 01, 2004
6 servings
Vegetable oil cooking spray
2 T. reduced-calorie vegetable oil spread, melted
2 T. skim milk
1 T. chopped, dried chives
1/2 tsp. salt
2 C. corn flakes (1 C. crushed)
1 tsp. dry taco seasoning mix
1 T. dried parsley (or 3 T. fresh)
6 boneless, skinless chicken breast halves
Preheat oven to 425 degrees F. Spray a 9x13 inch baking dish with vegetable oil cooking spray. In a shallow bowl, combine melted vegetable oil spread, milk, chives and salt. In a separate bowl, combine corn flake crumbs, taco seasoning and parsley. Dip chicken breasts, one at a time, into liquid mixture then roll in corn flake crumbs. Place in baking dish. Spray lightly with vegetable oil cooking spray. Bake 20-25 minutes or until chicken is no longer pink inside.
Nutrition Facts:
155 calories, 9g carbohydrate, 18g protein, 4g fat, 44mg cholesterol
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