Cookin’ with The Columns: A meal to kick start resolutions

It seems that this time of the year always finds people on a diet!  We’ve all eaten too much during the holidays and notice that our clothes are getting a little tight so we all at least claim to be on a diet.  We’ve been to a Bed and Breakfast meeting this past weekend and it seems like all we did was eat, so I definitely wasn’t on a diet then.  
But this recipe is a good one for those of us who need to be on a diet.

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CRISPY OVEN-FRIED MEXICAN CHICKEN
(LOW FAT)
1 cup V-8 juice
1/4 teaspoon hot sauce
2 1/4 pounds skinned chicken parts (I use 4-6 skinless, boneless chicken breasts)
1 cup crushed Corn Flake crumbs
1 teaspoon garlic powder
1/2 teaspoon each salt, pepper, chili powder, paprika, oregano and ground cumin

In large shallow glass pan (not aluminum) combine V-8 juice and hot sauce; add chicken and marinate for 30 minutes.  Drain juice.  Preheat oven to 375 degrees.  Spray a baking pan with non-stick spray.  In a large plastic bag combine remaining ingredients.  Place chicken parts a few at a time in bag and shake to coat chicken.  Transfer coated chicken pieces to baking pan.  Sprinkle remaining crumbs over chicken.  Bake until chicken is tender and crisp, about 1 hour.  

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