Crispy Mexican Chicken Low Fat Recipes

EASY BUDGET MEXICAN SLOW COOKER CHICKEN

Easy Budget Mexican Slow Cooker Chicken image

This is a super easy, budget-friendly family dinner that feeds a lot of people.

Provided by Michele Kostelecky

Time 4h40m

Yield 10

Number Of Ingredients 6

Ingredients

2 (10 ounce) chicken breast, bone-in, with skin, raw
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 cups salsa
2 cups brown rice
1 (8 ounce) package cream cheese, softened

Steps:

Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
Cook on High for 4 hours.
Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 47.8 g, Cholesterol 56.5 mg, Fat 12.4 g, Fiber 5.9 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 695.5 mg, Sugar 3.2 g

LOW FAT OVEN BAKE CRISPY CHICKEN

Low Fat Oven Bake Crispy Chicken image

I love fried chicken, but I don't need the calories, so I came up with this one. I use chicken breasts but it would be could with any cut of chicken. (I don't like the dark meat on a chicken) It's great with ranch dressing as a dipping sauce.

Provided by C.C619

Categories Chicken Breast

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 1/2 cups dried breadcrumbs
1 1/2 teaspoons garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
Put all the dry ingredients into a ziplock bag and shake to combine.
Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
Remove and place on baking sheet.
Repeat till all pieces are coated.
Spray chicken with Pam cooking spray and bake for about 20 minutes.

CRISPY MEXICAN CHICKEN (LOW-FAT)

Crispy Mexican Chicken (low-fat) image

Make and share this Crispy Mexican Chicken (low-fat) recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil cooking spray
2 tablespoons reduced-calories extra-light vegetable oil spread, melted
2 tablespoons skim milk
1 tablespoon chopped dried chives
1/2 teaspoon salt
2 cups corn flakes (1 cup crushed)
1 teaspoon taco seasoning mix
1 tablespoon dried parsley (or 3 Tbsp of fresh)
6 boneless skinless chicken breast halves

Steps:

Preheat oven to 425.
Spray 9X13 baking dish with vegetable oil cooking spray.
In a shallow bowl, combine melted vegetable oil spread, milk, chives and salt.
In a seperate bowl, combine corn flake crumbs, taco seasoning and parsley.
Dip chicken breasts, one at a time, into liquid mixture then roll in corn flake crumbs.
Place in baking dish.
Spray lightly with vegetable oil cooking spray.
Bake 20-25 minutes or until chicken is no longer pink inside.

Nutrition Facts : Calories 171.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.6, Sodium 414.2, Carbohydrate 8.6, Fiber 0.3, Sugar 1, Protein 25.9

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