| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried bread crumbs |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Fresh parsley, chopped |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Ground black pepper |
| 1 |
|
Lemon juice of |
| 2 |
tb |
Butter or margarine, melted |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Chicken, cut into pieces |
INSTRUCTIONS
Heat oven to 350. Combine bread crumbs, flour, parsley, basil, salt,
paprika and pepper in small brown paper bag; seal and shake to mix. Combine
lemon juice, butter and oil in large bowl. Add the chicken, turning the
pieces to coat. Working with a few pieces at a time, shake the chicken in
crumb mixture in the bag to coat evenly; place the pieces on 15x10x1"
baking pan. Bake in 350 oven for 45 minutes or until the chicken meat is no
longer pink near the bone. Increase the oven heat to broil. Adjust the oven
rack 4-6 inches from the source of heat. Broil chicken until lightly
golden, 5-8 minutes.
NOTES : For a quick sauce, combine equal parts mustard and horseradish;
serve chicken with buttered noodles tossed with pepper and zucchini strips.
Recipe by: Family Circle, 5/97 Posted to MC-Recipe Digest V1 #604 by
"terily@tenet.edu" <terily@tenet.edu> on May 11, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”