Improve on the cornflake-coating trick by using multigrain cereal to increase the fiber. Baking rather than frying the chicken eliminates a whopping 24 grams of fat per serving.

Recipe by Real Simple February 2009

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Credit: Maria Robledo; Styling: Anna Last

Recipe Summary test

prep:
20 mins
additional:
35 mins
total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

395 calories; fat 15g; saturated fat 3g; cholesterol 92mg; sodium 468mg; protein 37g; carbohydrates 31g; fiber 8g; sugars 3g.
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