Title: Crispy Chicken (Weight Watchers Magazine)
Categories: Chicken
Yield: 6 Servings

1 tb + 1 t. reduced-calorie tub
-margarine
1 1/2 oz Corn flakes
1 tb Grated Parmesan cheese
1 ts Onion powder
1/4 ts Salt
1/8 ts Ground red pepper
8 oz Chicken drumsticks
8 oz Chicken breasts, split

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
Entertainment Services

Posted by: Valerie Whittle June '91 Serves:4

1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in
oven for 3-5 minutes, until margarine melts. Remove pan from oven.

2. In food processor, combine corn flakes, cheese, onion powder, salt and
pepper; process until corn flakes are coarsely chopped. Place crumb
mixture in gallon-size sealable plastic bag.

3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.

4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
cooked through and crispy.

Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g
pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Posted to MM-Recipes Digest V3 #291

Date: Thu, 24 Oct 1996 08:33:41 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)