Crunchy Nut Chicken Low Fat Recipes

CRUNCHY NUT CHICKEN (LOW FAT)

Steps:

• Preheat oven 180deg C (350 deg F) fan forced.
• Place corn flakes in a plastic bag then using a rolling pin crush finely.
• Add nuts and stock powder into bag and shake, tip onto a flat plate.
• Using a fork beat egg white and milk.
• Dip flattened breasts in egg mixture, then coat each side of chicken with crumbs.
• Place on a flat baking tray that has been coated with cooking spray, spray over top of chicken and bake 25-30 mins or until cooked and coating is golden brown.

OVEN RANCH CHICKEN (LOW-FAT)

Steps:

• Heat oven to 375 degrees F.
• Spray cookie sheet with non-stick spray.
• In shallow dish combine bread crumbe & dressing mix (I use my food processor to mix them together because I usually make my own bread crumbs with toast - viola! the bread is already in there!).
• Dip chicken in sounr cream, then crumb mixture.
• Place on cookie sheet, spray chicken with cooking spray (if desired).
• Discard any remaining bread crumbs & sour cream.
• Bake at 375 for 30-35 minutes or until chicken is fork tender and juices run clear.

VERY SIMPLE OVEN FRIED CHICKEN -- LOW FAT

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Sprinkle salt and pepper over both sides of chicken.
• Spray chicken all over with veggies spray.
• Sprinkle all over with paprika.
• Fit a rack into a roasting pan; spray with veggie spray.
• Place chicken bone side down on roaster rack.
• Roast for approximately 45 minutes or until juices run clear.

CRUNCHY, LOW-FAT SUMMER CHICKEN SALAD

Steps:

• Mix together chicken, water chestnuts, and celery.
• Blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper.
• Pour over chicken mixture and mix to combine.
• Stir in grapes.
• Chill at least 2 hours before serving.

SWEET & SOUR CHICKEN (LOW-FAT)

Steps:

• In a large bowl, mix the cornstarch, white pepper, and egg whites.
• Add the chicken and toss until well coated.
• Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
• Add the chicken to the pan and move continuously to prevent chicken from sticking together.
• Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
• Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
• Add the baby corn and bamboo shoots and warm through.
• Once sauce is thick and warm, whisk in the pineapple.
• To serve, arrange chicken strips on a platter and pour the sauce over the chicken.