This delicious crispy chicken breast meal is one of my favorite low fat dinner recipes because it's simple to prepare and very tasty.
A variation of this low fat dinner recipe that my kids and I love is by adding sweet chili sauce as a dip. Try it. You may like it too!
But if you are not very keen on sweet chili, you can also try it with lite soy sauce. To add extra flavour to this sauce, I add sliced chilis. However, that's just me. I love chili, but if you're like my Skinny Kitchenhand, you may not welcome hot stuff. She doesn't!
By the way... if your mouth ever burns with hot chili, don't drink water. It does not take away the burnings sensation (no matter how much water you drink). Instead, have a couple of tablespoons of natural or flavoured diet yoghurt. Indian people know that yoghurt eliminates the burning sensation left by hot chili in your mouth. That's why they include natural yoghurt with their meals. You may want to do the same if you're using chili with this delicious crispy chicken breast.
480 g boneless and skinless chicken breast
1/4 cup low fat Italian salad dressing (99% fat free, if possible)
1 cup cornflake crums
Salt and ground black pepper
Lemon wedges (for decoration)
This is what you do:
Preheat your oven at 400 F (200 C).
Dice the chicken and marinate in the salad dressing and keep in the fridge for about an hour, turning the chicken once or twice.
Take the chicken out and coat with the cornflake crumbs.
Spray a baking tray with cannola oil, and place the coated chicken on it.
Bake the chicken for about 35 minutes, losening with a spatula occasionally, but do not turn the chicken.
Season to taste with salt and pepper, and decorate with the lemon wedges.
Source: I found this delicious crispy chicken breast recipe in Italian cooking for a Healthy Heart