Oven Fried Chicken with Summer Squash

Ingredients

• 1 cup finely crushed cornflakes
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup evaporated skim milk
• 1 pound chicken breasts, skin removed and cut into 6 pieces
• nonstick cooking spray
• ½ tablespoon vegetable oil
• 1 clove garlic, finely chopped
• 2 medium zucchinis, cut into thin, short strips
• 3 medium yellow squash, cut into thin, short strips
• 1 teaspoon dried oregano

Directions

1. Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
2. In a small bowl, combine cornflakes, salt, ground black pepper, onion powder, and garlic powder.
3. Place evaporated milk in a separate bowl. Dip chicken pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.
4. Spray a roasting pan with nonstick cooking spray and arrange chicken pieces on the pan in a single layer. Bake for 30 minutes.
5. While the chicken is baking, heat oil in a medium skillet over medium-high heat.
6. Sauté garlic in oil for about 3 minutes. Add zucchini, yellow squash, and oregano; continue to cook until tender, about 5 to 7 minutes.
7. Serve each piece of chicken over 1 cup of zucchini and yellow squash mixture.

Nutrition Information

Nutrients	Amount
Calories	185
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	46 mg
Sodium	202 mg
Total Carbohydrates	17 g
Dietary Fiber	3 g
Total Sugars	6 g
Added Sugars included
Protein	21 g

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