| 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 |
tb |
Parmesan cheese; I used a mixture of my own, half Romano |
| 1/2 |
ts |
Fresh rosemary; or dried if not have |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Onion powder |
| 1 |
ts |
(heaping) Calvin's chile powder |
| 1/2 |
ts |
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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