Yield: 1 servings
|1 cup||Toasted breadcrumbs|
|2 teaspoons||Dried parsley|
|1 teaspoon||Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2|
|Salt and pepper; (according to individual taste)|
* for approx. 2 chicken cut into pieces: NB don't leave out the sugar - it somehow helps the crumbs to stick to the chicken. Mix up crumb mixture. Toss chicken in crumbs. Bake for 45 - 60 mins uncovered at 180C (350F). Chicken is done when you poke it with a knife and the juices that run out are clear. A trick I discovered was to spray the chicken with a little water ½ way through the cooking process.
This can be served cold for lunch in summer and also can be heated up shabbat morning since it is dry.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@...> on Feb 11, 1999, converted by MM_Buster v2.0l.