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LOW-FAT OVEN-FRIED CHICKEN




Source of Recipe


Marilyn Christine
Yield: 6 servings

INGREDIENTS

- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 6 skinless chicken breast halves or 6 skinless chicken thighs (1-3/4 to 2 pounds)
- 1 cup seasoned bread crumbs
- 1 tablespoon margarine, melted

DIRECTIONS

Preheat the oven to 400 degrees F.

Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large bowl; mix well. Coat the chicken with the mixture. (The
chicken may be covered and refrigerated overnight or baked immediately.)

Prepare a shallow roasting pan or jelly roll pan with a nonstick pan spray. Combine the bread crumbs and margarine in a shallow dish. Coat the chicken with the crumbs; place in the pan.

Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.

Nutritional Information Per Serving (1 thigh or breast half): Calories: 240, Fat: 8 g, Cholesterol: 69 mg, Sodium: 721 mg,
Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 26 g Diabetic Exchanges: 1 Starch, 3 Lean Meat