Title: Oven-Fried Chicken & Potato Salad
Categories: Entree Poultry Salad Diabetic Lowcal
Yield: 4 Servings
| 1 1/2 | lb | Whole tiny new potatoes cooked & quartered |
| 1/4 | c | Green onion; finely chopped |
| 2 | tb | Parsley; snipped |
| 1/4 | md | Red onion, finely chopped or 1/4 cup |
| 1 | | Stalk celery; finely chopped |
| 3/4 | c | Basic strained yogurt |
| 4 | ts | Dijon-style mustard |
| 1 | ts | Brown sugar - or substitute |
| | | = to 1 ts. |
| 1/4 | g | Freshly ground black pepper |
| 2 | | Whole chicken breasts, split |
| | | <<>> |
| 1 | | Whole chicken breast, split |
| | | <<>> |
| 2 | | Thighs |
| 1/2 | c | Cornmeal |
| 1/2 | c | Soft bread crumbs |
| 1/2 | ts | Dried tarragon; crushed |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 3/4 | c | Refrigerated egg product |
| | | <<>> |
| 3/4 | c | Frozen egg product; thawed |
| 1 | tb | Skim milk |
| 1/2 | c | All-purpose flour |
This recipe was posted on *P by Norma Wrenn, ID#NPXR56B and is one of
Graham Kerr's recipes. Also was reposted on NVN by P.Smith (Bunny).
Source: Eating Right, Living Well 1993.
FOR SALAD: In a large bowl, combine potatoes, green onions, parsley, red
onion, and celery. Mix strained yogurt, mustard, brown sugar, and pepper
in a small bowl; stir into the potaato mixture till well combined. Cover
and chill till serving time. If dressing has thickened, stir in 1 to 2
tablespoons skim milk till creamy.
FOR CHICKEN; Remove and discard skin and separable fat from chicken
pieces. Line a baking sheet with parchment paper. In a medium bowl,
combine cornmeal, bread crumbs, tarragon, ginger, salt, and red pepper.
Pour the egg product and skim milk into a small bowl; put the flour in a
large bowl. Dip chicken pieces in flour, turning till they are completely
covered. Next, dip the chicken in the egg substitute, then in cornmeal.
When chicken pieces are completely coated with cornmeal, place them on the
baking sheet, meaty side down. Bake in a 375 degree oven for 25 minutes.
Turn chicken pieces and bake 20 to 30 minutes more or till chicken is
tender and no longer pink.
To prepare the chicken for later use, chill rhoroughly. When cold, put
the chicken and potato salad into separate sealed plastic containers and
refrigerate.
Yield: 4 servings, 530 calories - 12% from fat, 7 g fat - 2 g sat. fat,
77 mg cholesterol, 360 mg sodium, 5 g fiber.