Big Bucket In The Sky Chicken

Okay so I am guessing from the name that you realise that this is a "take off" of one of the worlds most favourite chicken franchises. But I must admit that my family (and many other weight watching families) really enjoy this version as it is a lot lower in fat, etc. It has been highly recommended on the Australian Weight Watchers forums for quite some time.

The beauty about this recipe is that the spices can also be changed to suit your family or your desired tastes. You can experiment with all different seasonings - of course I can not give you the exact 11 secret herbs and spices but if you know them please let me know!!

Big Bucket In The Sky Chicken

Serves: 4

ProPoints per serve: 7

4 small chicken drumsticks, skin removed (70g each)

4 small thigh fillets, skin removed (140g each)

1 sachet cup-a-soup tomato soup

2 tablespoons self raising flour

10 grams processed breadcrumbs

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 - 1/2 teaspoon chilli powder

salt

pepper

cooking spray

Preheat oven to 200 degrees Celsius.

Remove all visible fat from chicken pieces.

In a large snap lock bag (big enough to hold all the chicken pieces) combine tomato soup, flour, breadcrumbs, oregano, parsley, thyme, garlic powder, chilli powder (if using), salt and pepper to taste. Put chicken into the bag, close and toss chicken around, ensuring it is evenly coated with the mixture. If you have any mixture left, remove chicken from bag, spray lightly with cooking spray and return chicken to bag to recoat.

Spray a foil lined oven tray with cooking spray. Lay chicken pieces on the tray and coat with cooking spray. Cook for 20 - 30 minutes or until chicken is cooked through.

(click here for a printable version of this recipe)