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Spicy Baked Chicken

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Yield: 4 servings

1 1/2 lb To 2 lb chicken pieces; -crushed
-meaty breast halves, thighs 1/2 ts Seasoned salt or salt;
-or drumstick 1/8 ts Grd red pepper;
1/3 c Bread crumbs; fine dry 1/4 c All-purpose flour;
2 tb Parsley; snipped 3 tb Skim milk;
3/4 ts Dried Italian Seasoning; Nonstick spray coating

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

44 1 rate

Comments

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

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