| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fine; dry breadcrumbs |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 6 |
|
Chicken breasts without skin; (6-oz) skinned* |
|
|
Vegetable cooking spray |
|
|
Lemon wedges; optional |
INSTRUCTIONS
Kip filets also work. (Kip filets: halved chick breasts, no skin, no
bones.)
Combine breadcrumbs, garlic, and salt in a large zip-top plastic bag,
shaking well to combine.
Combine lemon juice and oil; brush over both sides of chicken. Place
chicken in zip-to bag, 1 piece at a time, shaking to coat. Remove chicken
from bag, and place in a 12x8x2-inch baking dish coated with cooking spray.
Sprinkle remaining crumbs over chicken.
Bake uncovered, at 375F for 45 minutes or until done.
Serve with lemon wedges, if desired. Per serving: 270 Calories; 5g Fat (18%
calories from fat); 52g Protein; 1g Carbohydrate; 130mg Cholesterol; 235mg
Sodium
NOTES : Source: Cooking Light Magazine
Recipe by: Cooking Light
Posted to EAT-LF Digest by BGL <cyberfun@earthlink.net> on Sep 5, 1998,
converted by MM_Buster v2.0l.
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