Lowfat Baked Chicken

Lowfat Baked Chicken

23 Reviews 1 Pic
MSFARR
Recipe by  MSFARR

“Unique ingredients add zip to this lowfat chicken recipe!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crush the cornflake crumbs between 2 pieces of wax paper.
  3. Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.

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Reviews (23)

Rate This Recipe
KNIFEGIRL
48

KNIFEGIRL

Tastes good. Messy preparation;, messy end product. Chicken stays juicy, but the cornflakes get really soggy. Also, don't need more than 2 cups of yogurt, and chicken could use a tiny bit of seasoning.

SOLSMO
44

SOLSMO

I use chicken legs for this recipe and add a litte garlic salt, flour, and cayene pepper to the corn flakes. Any seasoning will be good. I also remove the skin from the chicken and lightly spray with oil after i am done coating them. It only takes alittle pam spray to make them crunchy. Its really delicous.

Cait
22

Cait

After reading the other reviews, I was nervous that this recipe was going to be too bland. So instead of using plain yogurt and corn flakes, I used lowfat vanilla yogurt and frosted flakes. I also used a spray of Pam to make the flakes crunchy. After they were done baking (which took 30-45 mins), I topped each chicken breast with raspberries and blueberries. They turned out excellent and got rave reviews from my friends!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 38.2 g
  • 76%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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