Ingredients
¼ cup reduced-calorie mayonnaise
1 teaspoon Dijon mustard
2 teaspoons grated lemon zest
½ teaspoon salt
4 drops hot pepper sauce
1 (3½ lb) chicken, cut into eighths, skin removed
¾ cup corn flake crumbs
Instructions
Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.
Servings: 6
PointsPlus 6
1 teaspoon Dijon mustard
2 teaspoons grated lemon zest
½ teaspoon salt
4 drops hot pepper sauce
1 (3½ lb) chicken, cut into eighths, skin removed
¾ cup corn flake crumbs
Instructions
Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.
Servings: 6
PointsPlus 6
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