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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

444 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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