Spicy baked chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | To 2 lb chicken pieces; meaty breast halves, thighs or drumstick |
| ⅓ | cup | Bread crumbs; fine dry |
| 2 | tablespoons | Parsley; snipped |
| ¾ | teaspoon | Dried Italian Seasoning; crushed |
| ½ | teaspoon | Seasoned salt or salt; |
| ⅛ | teaspoon | Grd red pepper; |
| ¼ | cup | All-purpose flour; |
| 3 | tablespoons | Skim milk; |
| Nonstick spray coating | ||
Directions
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 O'Brion and her Meal-Master Source: Better Homes and Gardens Diabetic Cook Book