Oven-Fried Chicken Potato Salad

Method

• This recipe was posted on *P by Norma Wrenn ID#NPXR56B and is one of Graham Kerr's recipes
• Also was reposted on NVN by P.Smith (Bunny)
• : Eating Right Living Well 199 3. FOR SALAD: In a large bowl combine potatoes green onions parsley red onion and celery
• Mix strained yogurt mustard brown sugar and pepper in a small bowl; stir into the potaato mixture till well combined
• Cover and chill till serving time
• If dressing has thickened stir in 1 to 2 tablespoons skim milk till creamy
• FOR CHICKEN; Remove and discard skin and separable fat from chicken pieces
• Line a baking sheet with parchment paper
• In a medium bowl combine cornmeal bread crumbs tarragon ginger salt and red pepper
• Pour the egg product and skim milk into a small bowl; put the flour in a large bowl
• Dip chicken pieces in flour turning till they are completely covered
• Next dip the chicken in the egg substitute then in cornmeal
• When chicken pieces are completely coated with cornmeal place them on the baking sheet meaty side down
• Bake in a 375 degree oven for 25 minutes
• Turn chicken pieces and bake 20 to 30 minutes more or till chicken is tender and no longer pink
• To prepare the chicken for later use chill rhoroughly
• When cold put the chicken and potato salad into separate sealed plastic containers and refrigerate
• Yield: 4 servings 530 calories - 12% from fat 7 g fat - 2 g sat
• fat 77 mg cholesterol 360 mg sodium 5 g fiber.