Crispy Cinnamon Chicken Bake:
  • Servings: 8
  • 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
  1. Preheat oven to 400 F. In a blender or food processor, combine all dry ingredients and
  2. process until well blended; pour onto a plate. Pour buttermilk into a bowl; Cut chicken
  3. into individual serving size pieces, dip chicken into buttermilk, then into the crumb
  4. mixture, pressing crumbs into chicken and being sure to use all of the crumbs. Coat a
  5. nonstick baking pan with vegetable oil spray, use a large enough pan so chicken will be in
  6. a single layer; add coated chicken and bake until cooked through and tender, about 20-30
  7. minutes.
  8. Per serving: 87 Calories (kcal); 1g Total Fat; (9% calories from fat); 14g Protein; 5g
  9. Carbohydrate; 35mg Cholesterol; 216mg Sodium