Crispy Mexican Chicken (low-fat)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• vegetable oil cooking spray
• 2 tablespoons reduced-calories extra-light vegetable oil spread, melted
• 2 tablespoons skim milk
• 1 tablespoon chopped dried chives
• 1/2 teaspoon salt
• 2 cups corn flakes (1 cup crushed)
• 1 teaspoon taco seasoning mix
• 1 tablespoon dried parsley (or 3 tbsp of fresh)
• 6 boneless skinless chicken breast halves

Recipe

• 1 preheat oven to 425.
• 2 spray 9x13 baking dish with vegetable oil cooking spray.
• 3 in a shallow bowl, combine melted vegetable oil spread, milk, chives and salt.
• 4 in a seperate bowl, combine corn flake crumbs, taco seasoning and parsley.
• 5 dip chicken breasts, one at a time, into liquid mixture then roll in corn flake crumbs.
• 6 place in baking dish.
• 7 spray lightly with vegetable oil cooking spray.
• 8 bake 20-25 minutes or until chicken is no longer pink inside.