Post by Loupy on Apr 26, 2011 12:26:34 GMT -7
Crispy Chicken and Garlicky Collards
posted at RealSimple.com/food-recipes
Serves 4
Hands-On Time: 20m | Total Time: 55m
Ingredients
1 3 1/2-pound chicken, cut into 10 pieces and skin removed
2 tablespoons Dijon mustard
2 cups multigrain cereal flakes, crushed
2 tablespoons olive oil
kosher salt and black pepper
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
2 cloves garlic, thinly sliced
1 lemon, cut into wedges
Directions
Heat oven to 400° F.
In a large bowl, toss the chicken and mustard to coat.
In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.
Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes.
Drain, rinse, and squeeze out the excess water.
Heat the remaining oil in a skillet over medium heat.
Add the garlic, collards, and 1/4 teaspoon each salt and pepper.
Cook for 2 to 3 minutes.
Serve with the chicken and lemon.
Quick tip: Improve on the cornflake-coating trick by using multi-grain cereal to increase the fiber. Baking rather than frying the chicken eliminates a whopping 24 grams of fat per serving
Nutritional Information
Calories 395
Protein 37g
Carbohydrate 31g
Sugar 3g
Fiber 8g
Fat 15g
Sat Fat 3g
Sodium 468mg
Cholesterol 92mg
By Sara Quessenberry and Kate Merker, February 2009
posted at RealSimple.com/food-recipes
Serves 4
Hands-On Time: 20m | Total Time: 55m
Ingredients
1 3 1/2-pound chicken, cut into 10 pieces and skin removed
2 tablespoons Dijon mustard
2 cups multigrain cereal flakes, crushed
2 tablespoons olive oil
kosher salt and black pepper
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
2 cloves garlic, thinly sliced
1 lemon, cut into wedges
Directions
Heat oven to 400° F.
In a large bowl, toss the chicken and mustard to coat.
In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.
Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes.
Drain, rinse, and squeeze out the excess water.
Heat the remaining oil in a skillet over medium heat.
Add the garlic, collards, and 1/4 teaspoon each salt and pepper.
Cook for 2 to 3 minutes.
Serve with the chicken and lemon.
Quick tip: Improve on the cornflake-coating trick by using multi-grain cereal to increase the fiber. Baking rather than frying the chicken eliminates a whopping 24 grams of fat per serving
Nutritional Information
Calories 395
Protein 37g
Carbohydrate 31g
Sugar 3g
Fiber 8g
Fat 15g
Sat Fat 3g
Sodium 468mg
Cholesterol 92mg
By Sara Quessenberry and Kate Merker, February 2009
