Lowfat Baked Chicken Recipe - Allrecipes.com
Lowfat Baked Chicken Recipe

Lowfat Baked Chicken

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"Unique ingredients add zip to this lowfat chicken recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crush the cornflake crumbs between 2 pieces of wax paper.
  3. Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

Tastes good. Messy preparation;, messy end product. Chicken stays juicy, but the cornflakes get really soggy. Also, don't need more than 2 cups of yogurt, and chicken could use a tiny bit of seasoning.

 
Most Helpful Critical Review
Jun 23, 2005

This is a good recipe base. My husband really liked the crunchiness of the cornflakes, but the taste is bland as is. Need to add spices.

 

31 Ratings

Jan 14, 2005

I use chicken legs for this recipe and add a litte garlic salt, flour, and cayene pepper to the corn flakes. Any seasoning will be good. I also remove the skin from the chicken and lightly spray with oil after i am done coating them. It only takes alittle pam spray to make them crunchy. Its really delicous.

 
Feb 23, 2007

After reading the other reviews, I was nervous that this recipe was going to be too bland. So instead of using plain yogurt and corn flakes, I used lowfat vanilla yogurt and frosted flakes. I also used a spray of Pam to make the flakes crunchy. After they were done baking (which took 30-45 mins), I topped each chicken breast with raspberries and blueberries. They turned out excellent and got rave reviews from my friends!

 
Nov 14, 2008

Messy? Yes, but well worth the mess. I have new converts to yogurt in my house. Everyone loved it. I had to substitute bread crumbs for cornflake crumbs. Didn't think anyone would care for crushed Fruit Loops! I did season the yogurt with lemon pepper and the crumbs with onion salt, pepper, parsley, and chives.

 
Jan 02, 2006

Very easy to make. I don't use corn flakes but grape nuts flakes, they stay really crunchy. My husband loves it! I added lemon herb chicken seasoning to it this last time, but it tastes fine either way. You certainly do not need all the yogurt, about 1/2 a cup per breast will be good enough.

 
Feb 26, 2008

Definitely would make again. Excellent flavor and juiciness to chicken...so juicy I was afraid I'd undercooked it! I would reduce the amount of yogurt by 75%. You really don't need much at all to coat the chicken breasts. I used more cornflakes than the recipe called for by about a half a cup. I felt like I was running out of crumbs.

 
Jun 20, 2006

I cheated a little as I didnt have plain yogurt. I used key lime yogurt and it was really tasty with a hint of sweetness. Great basic recipe. I cooked mine a little longer as we like it really crispy.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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