Paulette Vickery's Recipes

BB: MEXICAN OVEN FRIED CHICKEN

main dish, poultry

4 each chicken breasts
1/2 cup crushed nonfat wheat cracker
3 tablespoon fresh celantro leaves
2 tablespoon corn meal
1 tablespoon pine nuts
2 each garlic cloves, peeled
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon light salt, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 each egg beater
2 tablespoon dejon mustard
1 tablespoon water
2 teaspoon honey
1/4 teaspoon pepper

Place crackers, celantro, corn meal, pine nuts, garlic, cumin, oregano, 1/4 teaspoon light salt, cayenne pepper, and ground cloves in a food processor. Process to form fine crumbs. Add egg beater and mix until moist. Place mixture in a large shallow plate and set aside. In a small bowl combine mustard, water, and honey. Brush over chicken. Sprinkle chicken with remaining salt and pepper. Dip chicken, 1 piece at a time, in the bread crumb mixture, and press gently to adhere a thin coating. Place chicken breasts on a rack in a jelly roll pan which has been sprayed with pam. Bake at 400 degrees, for 40 minutes, or untilc hicken is crisp and lightly brown, and fork can be inserted with ease. Per serving: fat 5.2 G, cholesterol 73 MG, fiber 2 G, calorries 236, 20 percent from fat, protein 31 G, carbohydrate 14 G, sodium 394 MG.

Yield: 4 servings




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