Yummy Food

I think that it is important to be able to eat whatever food one desires as long as they don't do it "weely-neely." As I am looking closer at the food that I eat, I try to think of ways to enjoy the things that I like without ALL of the fat and calories. Today, I became very excited to be able to be home on a Friday afternoon and able to watch some television. In watching "The Revolution" on ABC, I was confronted with a yummy recipe to try. Since I know that I may misplace it I decided to share it on my site.

I'll share how it tastes when I get to make it myself. In the meantime... here it is below:

This recipe is found at http://beta.abc.go.com/shows/the-revolution/blog/diet-and-exercise/Carla-Hall-Garlicky-Oven-Fried-Chicken. The recipe is as follows:

Comfort-food queen Carla Hall stopped by to whip up a healthier version of that feel-good Southern staple: fried chicken. See how she does it! Full recipe below:

Carla Hall's Garlicky Oven Fried Chicken

Ingredients:

1 1/2 lbs. skinless chicken thighs, bone-in

1 1/2 lbs. skinless chicken breasts, cut in half crosswise

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic, smashed to a paste

1 1/2 cup panko bread crumbs

1 teaspoon paprika

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

2 egg whites

1 teaspoon dijon mustard

1/2 cup low fat yogurt

olive oil cooking spray

baking sheet

Instructions:

Preheat oven to 375 degrees Fahrenheit.

Spray baking sheet with olive oil spray.

Rinse chicken pieces and pat to dry, and then rub them with 1/2 teaspoon salt, pepper and garlic paste. Let sit for at least 15 minutes. (This step may be done ahead up to 6 hours or overnight.)

In a shallow dish, combine panko bread crumbs and spices. Set aside.

Combine egg whites, dijon and yogurt in a bowl, and toss chicken in to coat.

Coat chicken pieces in breadcrumb mixture and place the pieces on prepared baking sheet.

Spray the pieces lightly with the cooking spray.

Bake the chicken for 35 to 45 minutes or until the juices run clear when pierced with a paring knife. The thighs will take longer to cook.

This recipe makes 4 to 6 servings.