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| 3 Esslöffel | canola oil |
| 3 Tasse | cornflakes crushed |
| 1/2 Teelöffel | red pepper ground |
| 1 Tasse | yogurt plain, low fat |
| 1 Esslöffel | lemon juice |
| 1 Teelöffel | ground cumin |
| 1 Packung | (3 lb) fresh skinless *chicken parts |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
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1. Preheat oven to 400F. With oil, grease shallow baking pan large enough to hold chicken without crowding; place in oven to heat. 2. On large dinner plate, spread crushed cornflakes and ground red pepper. I large bowl, combine yogurt, lemon juice and cumin. Beginning with large pieces, generously coat chicken with yogurt mixture and roll in cornflakes. 3. Place chicken pieces, meat side up, in prepared baking pan; sprinkle with salt and pepper. Bake 30 to 40 minutes without turning, or until coating is crisp and chicken is cooked through. (Check breasts for doneness after 30 minutes.) Serve warm or cold.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
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