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| RECIPE FOR CRISPY CHICKEN |
| Title: | Crispy Chicken | | Category: | Diabetic | | Rating: |  | Instructions:
Crispy ChickenSource: How to Cook for People with Diabetes Servings: 4 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. Calories: 202 Protein: 26 g Sodium: 173 mg Cholesterol: 73 mg Fat: 7 g Carbohydrates: 6 g Exchanges: 1/2 Starch, 3 Lean Meat
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