Lo-Cal Mexican Fried Chicken

• 1 (12 oz.) can V-8 juice
• 1/4 tsp. Tabasco sauce
• 2 lb. skinless chicken breasts
• 1 1/2 oz. cornflake crumbs
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• 2 oz. grated Cheddar cheese

1. Mix V-8 juice and Tabasco sauce.
2. Marinate chicken in this for 3 hours in refrigerator, then 1/2 hour at room temperature.
3. Drain and throw away the marinade.
4. Put cornflake crumbs and all seasonings in plastic bag.
5. Shake 1 piece at a time and place in a shallow baking dish that has been sprayed with Pam.
6. Sprinkle any leftover coating on chicken.
7. Bake at 375u0b0 for 45 minutes. Sprinkle cheese and return to oven until cheese melts.
8. Makes 4 to 6 servings.

tabasco sauce, chicken breasts, cornflake crumbs, garlic powder, salt, pepper, cumin, paprika, chili powder, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333890 (may not work)