LOW-FAT OVEN-FRIED CHICKEN: Daily Diabetic Recipe

LOW-FAT OVEN-FRIED CHICKEN

Yield: 6 servings
Source: "The New Family Cookbook for People With Diabetes"

INGREDIENTS
- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 6 skinless chicken breast halves
or 6 skinless chicken thighs (1-3/4 to 2 pounds)
- 1 cup seasoned bread crumbs
- 1 tablespoon margarine, melted

DIRECTIONS
Preheat the oven to 400 degrees F.

Combine the yogurt, paprika, thyme, salt, pepper, and garlic in
a large bowl; mix well. Coat the chicken with the mixture. (The
chicken may be covered and refrigerated overnight or baked immediately.)

Prepare a shallow roasting pan or jelly roll pan with a nonstick
pan spray. Combine the bread crumbs and margarine in a shallow
dish. Coat the chicken with the crumbs; place in the pan.

Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.

Nutritional Information Per Serving (1 thigh or breast half):
Calories: 240, Fat: 8 g, Cholesterol: 69 mg, Sodium: 721 mg,
Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 26 g
Diabetic Exchanges: 1 Starch, 3 Lean Meat