7/2/12

Peggy's Oven Fried Chicken

Remember how I told you last week that my mom made that strawberry pie? Well.  The party didn't stop there.  There was also fried chicken.  

But not  your greasy run of the mill straight from the bucket kind.  Oh no.  My mom's diet resembles that of a bird, she tends to shy away from grease.  I'm not sure how we are related.  

So this is not your ordinary fried chicken.  It's oven fried chicken.  And it's awesome.  

Think of all the possibilities!  You could cut this up no a salad, serve it in a wrap or on a sandwich, pair it with waffles if you felt so inclined!  It's your chicken, do with it what you will...

Try it out for yourself!  And check out that twice baked potato.  Yes, it was as good as it looks!


Peggy's Oven Fried Chicken

1/4 cup of fat free mayo
1 tbl Dijon mustard
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 cup of wheat cracker crumbs (about 20 crackers)
1/4 cup of Parmesan cheese
1 1/4 lb of chicken breast strips

Preheat oven to 400. 

Stir together the first six ingredients.  Combine the cracker crumbs and the Parmesan cheese.  

Brush the chicken with the mayonnaise mixture then roll the strips in the cracker crumbs.  

Place on a foil lined pan and bake for 15 minutes.

Serving size 1/6 of the recipe
Points plus 6

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