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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tasty "Fried" Chicken

Source: Lara Rondinelli -- "Healthy Calendar Diabetic Cooking," published by the American Diabetes Association

Corn flake crumbs give this flavorful chicken dish tasty crispiness.

Rating:
Prep Time:	20 minutes
Cook Time:	35 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	225.2

Total Carbs	13.8 g

Dietary Fiber	0.5 g

Sugars	1.1 g

Total Fat	3.1 g

Saturated Fat	0.8 g

Unsaturated Fat	0.6 g

Potassium	400.5 mg

Protein	34.2 g

Sodium	331.4 mg

Dietary Exchanges 3.1 Fat, 0.2 Meat, 0.7 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.5
1 1/2 cup corn flakes cereal 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp garlic salt 0.5
0 1/2 tsp onion powder 1.0
1 each eggs 2.0
2 each egg whites 1.0
1 tsp hot pepper sauce 2.0
2 tbsp white all purpose flour 1.0
1 lb boneless skinless chicken breasts

Directions

Preheat oven to 350°F. Coat shallow baking pan with cooking spray.
In medium bowl, combine cornflake crumbs, thyme, garlic salt, and onion powder.
In separate bowl lightly beat egg and egg whites. Add hot pepper sauce and mix well.
Place flour in separate container.
Dip each side of chicken breast in flour, then egg mixture, then in cornflake mixture.
Place chicken breasts in prepared baking pan. Spray chicken lightly with cooking spray and bake 30-35 minutes, until juices run clear.