Holly’s “Fried” Crispy Chicken

By dette

Highlighted in a special Mother’s Day article featuring recipes from the moms of Woman’s Day staffers, this dish uses simple and healthy yogurt to bind crisp rice cereal to the chicken—which is also terrific served as strips or nuggets for dunking.

Ingredients

• 4 cups rice cereal (such as Rice Krispies), lightly crushed
• 3 ⁄4 cup grated Parmesan (3 oz)
• 2 Tbsp olive oil
• 1 Tbsp paprika
• 1 tsp ground cumin
• Kosher salt and pepper
• 1 cup lowfat plain yogurt
• 8 6-oz boneless, skinless chicken breasts
• Sautéed spinach, for serving

Preparation

Step 1

1. Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.

2. In a shallow bowl or pie plate, combine the rice cereal, Parmesan, oil, paprika, cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper.

3. Brush both sides of the chicken with the yogurt and coat with the cereal mixture, pressing gently to help it adhere; place on the prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes. Serve with the spinach, if desired

Nutrition Facts
Yield 8 servings
Servings 8
Amount Per Serving
Calories 319
Total Fat 10g
Saturated Fat 3g
Cholesterol 102mg
Sodium 414mg
Total Carbohydrates 14g
Dietary Fiber 1g
Protein 40g