Yield: 6 Servings
|1½ tablespoon||Dijon-style mustard|
|1 tablespoon||Lemon juice|
|3 eaches||Large cloves garlic, finely|
|½ teaspoon||Crumbled, dried rosemary|
|\N \N||Freshly ground pepper to|
|6 eaches||Small chicken thighs, skin|
|3 cups||Bran flakes cereal|
|6 tablespoons||Grated Parmesan cheese|
|\N \N||Lemon slices to garnish|
1. Preheat oven to 350 degrees f. 2. In small bowl combine mustard, lemon juice, garlic, rosemary and pepper. 3. Coat chicken in mustard mixture. 4. In sealable bag, combine bran flakes and Parmesan. Seal bag and crush bran flakes. 5. Place chicken pieces in bag a few at a time and shake to coat with crumb mixture. 6. In baking dish coated with non-stick spray, arrange chicken in single layer. Sprinkle remaining crumbs over top. 7. Cover with foil and bake 20 minutes. 8.
Remove foil. Bake about 20 minutes longer, or until juices run clear when pricked with a fork. 9. Garnish with lemon slices and fresh rosemary if desired.
NOTE: To be sure of your portion size, remove meat from the bone and weigh
it before eating, allowing 1 ounce for crumbled coating.
DAM CARDS: 1 Bread
: 3 Meat
~- * OLX 1.52 * Practice safe eating-use condiments. ~-- WM v3⅒/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503) 620-5910 + (1:105/362.0)
======================================================= =================== BBS: Ned's Opus Date: 02-28-94 (02:38) Number: 199 From: JOANNE DANZER Refer#: 198 To: ALL Recvd: NO Subj: DAM/WW RECIPES Conf: (7) Dieting