| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Dry bread crumbs |
| 1 | ts | Dried oregano |
| 1 | ts | Dried parsley flakes |
| 1/4 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | Boneless skinless chicken breast halves | |
| 1/4 | c | Butter or margarine; melted |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 08:55:03 -0700 From: Cathy Deaubl <cdeaubl@AZSTARNET.COM> Copyright: Taste of Home Comments: This can be made low fat by dipping the pieces in milk rather than butter and using less Parmesan cheese (1/4 cup). It can be done in the microwave as well, although I've only done it with boneless breasts. (12-15 minutes at High, rotating the dish once and turning the breasts. Instructions: In a large bowl, combine the first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400=B0 for 20-25 minutes or until chicken is tender and juices run clear.=20 EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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