Crunchy Nut Chicken Low Fat Recipes
CRUNCHY NUT CHICKEN (LOW FAT)
Make and share this Crunchy Nut Chicken (Low Fat) recipe from Food.com.
Provided by Ninna
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CRUNCHY WALNUT-COATED CHICKEN STRIPS
Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.
Provided by Lainie Vansant
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
- Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g
CRUNCHY, LOW-FAT SUMMER CHICKEN SALAD
This salad makes a nice, light lunch when served over top of lettuce greens. It also makes a nice salad filling for pita bread. One of my summer favorites! Prep and cooking times do not include time to cook chicken.
Provided by Manda
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.9, Fat 1.5, SaturatedFat 0.5, Cholesterol 6.1, Sodium 362.4, Carbohydrate 21.9, Fiber 2.7, Sugar 10.6, Protein 2.6
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