Low-fat fried chicken? Yes, if you follow this recipe. Baked in an herb-seasoned crust of cornmeal and whole wheat bread crumbs, these chicken breasts are juicy inside, crisp and crunchy outside.

Oven-Fried Chicken

2 tablespoons dry sherry

2 garlic cloves, minced

4 boneless, skinless chicken breast halves (about 1 1/2 pounds total)

1/2 cup soft whole wheat bread crumbs

2 tablespoons cornmeal

1 teaspoon paprika

1/2 teaspoon each salt, pepper, dry sage, dry thyme, and dry basil

Vegetable oil cooking spray

1. In a shallow bowl, stir together sherry and garlic.
2. Rinse chicken and pat dry; add to sherry mixture, turn to coat, and let stand for 20 minutes.
3. In another shallow bowl, mix bread crumbs, cornmeal, paprika, salt, pepper, sage, thyme, and basil.
4. Lift chicken from marinade and drain briefly; discard marinade. Turn each chicken piece in crumb mixture to coat.
5. Lightly coat a shallow baking pan with cooking spray; arrange chicken pieces in pan.
6. Bake in a 450°F (230°C) oven until meat in thickest part is no longer pink, about 15 to 20 minutes; cut to test. Serve hot or cold.

Makes 4 servings.