Crispy Oven-Fried Chicken With Quick Slaw

Ingredients 4 boneless, skinless chicken breast halves
1 cup low-fat buttermilk
1 tablespoon Caribbean jerk seasoning, divided
2 cups crushed cornflakes (about 4 cups cereal)
1/4 teaspoon salt
Vegetable cooking spray
Preparation In large zip-top bag, place buttermilk and 1 teaspoon jerk seasoning; mix well. Add chicken, turning to coat. Seal and marinate in the refrigerator at least 30 minutes. In shallow dish, mix together crushed cornflakes, remaining jerk seasoning, and salt; set aside. Remove chicken from milk mixture one piece at a time. Add chicken to crumb mixture, turning to coat; repeat with remaining chicken. Place rack in shallow baking pan; spray rack with cooking spray. Arrange chicken on rack. Lightly spray chicken with vegetable cooking spray. Bake in 400°F oven 30 minutes or until chicken is fork tender. Serve chicken with Quick Slaw.
Quick Slaw In large bowl, toss 4 cups shredded cabbage mix for coleslaw, 1/4 cup chopped sweet onion, 1/4 cup chopped radishes, and 1/2 teaspoon celery seed. Add 1/4 cup light mayonnaise, 1 tablespoon vinegar, 2 teaspoons honey, and 1/4 teaspoon salt. Toss to mix well. Serve with Crispy Oven Fried Chicken. Makes about 4 cups.
Nutritional Information Servings: 4
Calories per Serving: 277
Protein: 30.7g
Total Fat: 7.8g
Saturated Fat: 1.9g
Cholesterol: 78mg
Sodium: 793mg
Carbohydrates: 22g