CRISPY CHICKEN

Crispy Chicken

 

1 cup cornflakes
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast
1 tablespoon margarine, melted

Preheat the oven to 400 degrees F.

Crush the cornflakes between two sheets of wax paper. Mix the crushed
cornflakes with the thyme and pepper. Rinse the chicken thoroughly and
pat dry with paper towels. Place the chicken, breast side up, in a 13 x 9 x
2-inch baking pan. Brush the chicken with the melted margarine. Sprinkle
the cornflakes on top of the chicken breasts. Cover the baking pan with a lid
or a large sheet of foil tucked under the sides of the pan. Bake for 30
minutes. Carefully remove foil, then bake, uncovered, for another 30
minutes.

Yield: 4 Servings

Calories: 202 Protein: 26 g Sodium: 173 mg Cholesterol: 73 mg Fat: 7 g
Carbohydrates: 6 g Exchanges: 1/2 Starch, 3 Lean Meat