• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 3/4 cup corn flakes
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup lowfat buttermilk
  • 4 skinless boneless chicken breast halves
  • vegetable oil spray


  • Preheat oven to 400 F. In a blender or food processor, combine all dry ingredients and
  • process until well blended; pour onto a plate. Pour buttermilk into a bowl; Cut chicken
  • into individual serving size pieces, dip chicken into buttermilk, then into the crumb
  • mixture, pressing crumbs into chicken and being sure to use all of the crumbs. Coat a
  • nonstick baking pan with vegetable oil spray, use a large enough pan so chicken will be in
  • a single layer; add coated chicken and bake until cooked through and tender, about 20-30
  • minutes.
  • Per serving: 87 Calories (kcal); 1g Total Fat; (9% calories from fat); 14g Protein; 5g
  • Carbohydrate; 35mg Cholesterol; 216mg Sodium

Categories: High Protein  Low Carb  Poultry  Sugar-Free 
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