Ingredients:
1/2 cup fat-free buttermilk
1/2 cup cornflakes, crushed
3 tbsp flour
1/4 tsp salt
1/4 tsp ground pepper
2 pounds chicken (skinless)
4 tsp canola oil
Directions:
1. Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray.
2. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, the dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet. Drizzle with the oil. Bake 30 minutes, the turn the chicken over. Bake until cooked through, 15-20 minutes longer.
Serves 4. POINTS Value per serving: 5
Comments:
A few edits - I added some Red Hot to the buttermilk, although it didn't seem to come through in the end product. I also used boneless, skinless breasts so I reduced the overall cooking time - I baked 20 minutes, turned, then another 10. I also skipped the oil step and just sprayed the breasts with cooking spray before baking.
These were good. A little bland - could use some additional spicing up in the breading, but I think we'll definitely try these again. But I really need to keep the mental note to not buy frozen broccoli. It's always a rip off. There were two florets in the entire package. Boo. The potatoes were good though - new potatoes quartered with a glug of Tuscan Blend olive oil, a dump of Italian seasoning, some salt and pepper. Yum.
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