1 1/2 lb Chicken pieces; up to 2 lb,
- meaty breast halves,
- thighs, or drumstick
1/3 c Fine dry bread crumbs
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
Remove skin from chicken. Rinse chicken; pat dry. In a medium
mixing bowl stir together bread crumbs, snipped parsley, Italian
seasoning, 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 13x9x2" baking dish baking dish with non-stick coating.
Arrange chicken pieces, meatly sides up, in the dish. Bake in a
375°F oven for 45 to 55 minutes or until chicken is tender and not
longer pink.
Exhanges: 3 Lean meat + 1 Starch/bread
Recipe by Better Homes and Gardens Diabetic Cook Book
Brought to you and yours by Nancy O'Brion and her Meal-Master
