No-fat Fried Chicken A La Doug

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

4		Boneless, skinless chicken
		breasts I used one
1/2	c	Buttermilk, which will fly
		for anyone lactose
		intolerant like me!
1/2	c	Dry white bread crumbs
4	T	Parmesan cheese, I used a
		mixture of my own half
		Romano
1/2	t	Fresh rosemary, or dried if
		not have
1/2	t	Thyme
1/2	t	Garlic powder
1/2	t	Onion powder
1	t	heaping Calvin's chile
		powder
1/2	t	Celery salt

INSTRUCTIONS

Wash and dry the chicken breasts, cut in half, crosswise, and soak in
the buttermilk. Mix all of the dry ingredients together. amd place in
a shallow dish. If you wish to have this really browned, then also  add
a little paprika to the dry ingredients....note that there is no  salt,
other than the celery salt. Line a baking sheet with foil and  spray
the foil with Pam or whatever kind you use, spray. Heat oven to  400F .
Remove chicken from buttermilk, roll in the crumb mix, and  place on
the baking sheet. Place in the pre-heated oven and bake for  about 40
minutes. As I have a convection oven, this takes a lot less  time, like
as in 25 minutes, instead of 40, at the same  temperature...served this
with the new red potatoes, and creamed  onion, carrot, celery and
mushrooms in a low fat cream sauce made  with skim milk and CALVIN'S of
course...you could also use Jim Sr's  red savina powder, but not the
smoked in the cream sauce. Or I have  chopped up a couple of habs,
finely and done that with the other  veggies! Use yer
imagination...Cheers, and enjoy, Doug in BC  Posted to CHILE-HEADS
DIGEST by Doug Irvine <dirvin@bc.sympatico.ca>  on Jun 23, 1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 209 Calories From Fat: 53 Total Fat: 5.8g Cholesterol: 0mg Sodium: 3475.8mg Potassium: 782.2mg Carbohydrates: 20.2g Fiber: 1.3g Sugar: 3.5g Protein: 19.3g