Oven-Fried Chicken with Tomato Gravy
- Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside.
- In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and half of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to pieces make of uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat and then in corn flake mixture. Place on prepared baking sheet. Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on inside.
- Meanwhile, for tomato gravy, in a small saucepan combine undrained tomatoes, Worcestershire sauce, and the remaining basil. Cook and stir over medium-low heat until heated through.
- Spoon tomato gravy onto serving plates; top with chicken. If desired, garnish with additional basil.
Nutrition Facts (Oven-Fried Chicken with Tomato Gravy)
- Per serving:
- 301 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 80 mg chol. ,
- 634 mg sodium ,
- 32 g carb. ,
- 3 g fiber ,
- 14 g sugar ,
- 30 g pro.
birdlady709 161 Days Ago
My family's reaction was "tastes funny". The tomato gravy was good but I won't be making the chicken again
cneuhaus5 302 Days Ago
Pretty good, 3 stars, the sauce adds a lot of very good flavor & is easy to make. Overall needs more seasoning (salt & pepper), add some to the cornflake mixture & gravy. I butterflied thick chicken pieces so I wouldn't have to pound them. Tasty!