Spicy Baked Chicken
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
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
Brought to you and yours by Nancy OBrion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book