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Ready In:
55 minutes
Serves: 6
This dish is a great way to bring the family to the table.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
2 small bowls
Medium skillet
Spatula or spoon
Stovetop
Oven
Oven mitt
Roasting pan
Ingredients
Serves 6
1 cup Cornflakes finely crushed
1/4 teaspoon Salt
1/2 teaspoon Black Pepper Ground
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 cup Evaporated Skim Milk
1 pound Chicken Breasts skin removed and cut into 6 pieces
of Nonstick Cooking Spray
1/2 tablespoon Vegetable Oil
1 clove Garlic finely chopped
2 Zucchinis Medium, cut into short strips
3 Yellow Squash Medium, cut into short strips
1 teaspoon Oregano Dried
Directions
1.Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
2.In a small bowl, combine cornflakes, salt, ground black pepper, onion powder, and garlic powder.
3.Place evaporated milk in a separate bowl. Dip chicken pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.
4.Spray a roasting pan with nonstick cooking spray and arrange chicken pieces on the pan in a single layer. Bake for 30 minutes.
5.While the chicken is baking, heat oil in a medium skillet over medium-high heat.
6.Sauté garlic in oil for about 3 minutes. Add zucchini, yellow squash, and oregano; continue to cook until tender, about 5 to 7 minutes.
7.Serve each piece of chicken with 1 cup of zucchini and yellow squash mixture.
Nutrition Facts
Serving Size 1.00 piece
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 185 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 202 mg | 9% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 3 g | 11% | |
| Protein 21 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: