Spicy Baked Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: To 2 lb chicken pieces, meaty breast halves, thighs or drumstick
1/3 cup: Bread crumbs, fine dry
2 tbsp: Parsley, snipped
3/4 tsp: Dried Italian Seasoning, crushed
1/2 tsp: Seasoned salt or salt,
1/8 tsp: Grd red pepper,
1/4 cup: All-purpose flour,
3 tbsp: Skim milk,
Nonstick spray coating,
Directions:
Remove skin from chicken. Rinse chicken; pat dry. In a medium
mixing bowl stir together bread crumbs, snipped parsley, Italian
Servoning, seasoned salt or salt, and ground red pepper.
Place four in a plastic bag. Place milk in a shallow bowl; set
aside. Add chicken pieces, one at a time, to the bag; shake to coat.
Dip in milk; then, dip in bread crumb mixture, pressing lightly to
coat well.
Spray a 13 by 9 by 2" baking dish baking dish with non-stick coating.
Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F
oven for 45 to 55 minutes or till chicken is tender and not longer
pink. Makes 4 servings.
Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE
Brought to you and yours by Nancy OBrion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book
Source from luhu.jp
mixing bowl stir together bread crumbs, snipped parsley, Italian
Servoning, seasoned salt or salt, and ground red pepper.
Place four in a plastic bag. Place milk in a shallow bowl; set
aside. Add chicken pieces, one at a time, to the bag; shake to coat.
Dip in milk; then, dip in bread crumb mixture, pressing lightly to
coat well.
Spray a 13 by 9 by 2" baking dish baking dish with non-stick coating.
Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F
oven for 45 to 55 minutes or till chicken is tender and not longer
pink. Makes 4 servings.
Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE
Brought to you and yours by Nancy OBrion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book
Source from luhu.jp