Crispy-Coated Baked Chicken
Note: The chicken marinates in the refrigerator for at least 1 hour and up to 4 hours. From Ellie Krieger.
• 1 c. plain low-fat yogurt
• 1 tbsp. Dijon-style mustard
• 4 pieces bone-in chicken breast (about 2 lb. total), skin removed
• 4 c. corn flakes, preferably whole-grain and unsweetened
• 1 1/2 tsp. sweet or hot paprika
• 3/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/8 tsp. ground cayenne pepper
Whisk together the yogurt and mustard in bowl, then transfer to a gallon-size zip-top bag. Add the chicken and seal, pressing as much air out of the bag as possible. Massage to make sure the chicken is evenly coated. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Process the cornflakes in a food processor to the consistency of coarse crumbs (or place in a zip-top bag and crush with a rolling pin). You should wind up with 1 1/2 to 2 cups of crumbs. Transfer to a shallow dish and mix in the paprika, garlic powder, salt and cayenne pepper.
Preheat the oven to 350 degrees. Grease a baking sheet with olive oil cooking spray.
Press each piece of marinated chicken into the crumb mixture, making sure it’s evenly coated all over, then place on the baking sheet. Lightly spray each piece of chicken with olive oil cooking spray.
Discard any remaining marinade.
Bake for 45 to 55 minutes, until the chicken is crisp and cooked through; an instant-read thermometer inserted in the meat (away from the bone) should register 165 degrees.
Serve warm or at room temperature.
Nutrition information per serving:
Calories 360 Fat 5 g Sodium 350 mg
Carbohydrates 35 g Saturated fat 2 g Protein 42 g Cholesterol 120 mg Dietary fiber 1g