3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3×2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken
and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.
Makes 6 servings
Serving size: 1 chicken breast
Nutrients per serving
Calories: 194
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 69 mg
Sodium: 225 mg
Carbohydrate: 9 grams
Protein: 28 grams
Dietary fiber: trace
Remember to be creative with your dishes!