Crispy Crunchy Cornflake Chicken

Anna Van Dyken - Feed Me Healthy
There’s nothing I love more than extremely CRUNCHY Coated Chicken and I like to use Cornflakes for the texture of Extra Crunchy! I also like it to have tenderness & flavour! So before crumbing I dredge the chicken in my fav mix of yoghurt & mustard! So AMAZING Add Wedges & Salad and it’s the best meal around!
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Adjust Serving 4
P-Points 3

Ingredients
 

  • 4 Chicken Breast Steaks 125gm Each
  • 3 cups Cornflakes crushed
  • 170 gms Low Fat Plain 99% fat free yoghurt
  • 1 tsp Djon mustard
  • 1/2 clove Fresh Garlic Grated
  • Salt/Pepper

Instructions
 

  • Mix yoghurt, mustard, grated garlic, salt & pepper in a bowl.
  • Crush Cornflakes and add to a seperate bowl. Dip each chicken breast into the yoghurt mix, and then coat in the cornflake crumbs, repeat with all 4 chicken breasts.
  • Lightly spray with olive oil on one side, and cook in a moderate oven for 25-30 mins or until cooked OR in an AIRFRYER as I have done on 180c for 12 minutes.
  • Temps of ovens etc may vary so cooking times may differ.
  • Serve with 100gms of Wedges (extra smart points) & Salad.

Notes

3 WW Smart Points Chicken only
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Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna!