Recipes Reviews and Gadgets

My cousin recently came across this recipe! Sounds really good, and easy to make.

3cups Corn Chex® cereal

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon seasoned salt

1/4 teaspoon paprika

1/8 teaspoon garlic powder

3 tablespoons butter or margarine, melted

1 tablespoon milk

1 lb boneless skinless chicken breasts, cut into 1×1-inch pieces .

Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) 2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet. 3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center. Nutrition Information:

1 Nugget: Calories 60 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 5g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

My cousin got this recipe from a friend, and already made it. She gives it two thumbs up! She also used bone in chicken, so it took a little longer to cook!

1/2 cup frozen (thawed) orange juice concentrate
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons grated orange peel
1/2 teaspoon salt
1 clove garlic, finely chopped
6 boneless skinless chicken breasts (about 1 3/4 lb)

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

For extra-moist grilled chicken, use tongs instead of a fork to turn the pieces. A fork will pierce the meat and let too many of the juices run out, drying the chicken.

1 Serving: Calories 290 (Calories from Fat 120); Total Fat 14g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 270mg; Total Carbohydrate 10g (Dietary Fiber