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    SPICY BAKED CHICKEN

    Source of Recipe

    Better Homes and Gardens Diabetic Cook Book

    Recipe Introduction

    Brought to you and yours by Nancy O'Brion and her Meal-Master

    List of Ingredients

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


    Recipe

    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




 

 

 


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