2 to 2-1/2 pounds meaty chicken pieces (breasts or thighs), skinned
1/4 cup cornflake crumbs
1 tablespoon snipped fresh parsley
1/3 cup plain low-fat yogurt
1 clove garlic, minced
2 teaspoons Worcestershire sauce or white wine
Dash ground red pepper
Place chicken on a rack in a shallow baking pan; set aside.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1-1/2 minutes. Mixture may be crumbly.
In a small mixing bowl combine cornflake crumbs and parsley; set aside. In another small mixing bowl combine yogurt, garlic, Worcestershire sauce, and pepper.
Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until chicken is tender and no longer pink and an instant read thermometer registers 180 degrees.
Recipe makes six servings.
Nutrition Information per Serving:
Saturated Fat 1g
Diabetic Exchange: 3 Very Lean Meat