| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Appetizers, Poultry | 4 | Servings |
INGREDIENTS
| 2 1/2 | lb | Chicken tenderloins or |
| Chicken | ||
| Breast pieces, cut in | ||
| Strips | ||
| 1/4 | c | Unbleached flour |
| 2 | Eggs | |
| 1 1/2 | ts | Salt |
| 1 | tb | Paprika |
| 1/2 | Teaspoon onion salt | |
| 1 | tb | Lemon juice |
| 1 | tb | Honey |
| 1/4 | c | Margarine |
| 1 | c | Italian-seasoned bread |
| Crumbs |
INSTRUCTIONS
Preheat oven to 350 F. Shake the chicken pieces in a bag with the noun In a small bowl, beat together the eggs, salt, paprika, onion salt, lemon juice and honey; set aside. Melt the margarine in a small saucepan. Dip the floured chicken, 1 piece at a time, in the egg mixture, then in the crumbs, turning to coat evenly, and then in the margarine. Arrange the chicken in a 9x13-inch baking dish. Bake for 45 minutes or until fork tender. Turn once during baking. Makes 6 to 8 servings. Per serving: Calories 353 Fat 13g Cholesterol 164mg Sodium 848 mg Percent calories from fat 35% Source: Adapted from "365 foods Kid Love to Eat" Dallas Morning News 2/28/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V3 #255 Date: Tue, 17 Sep 1996 23:55:50 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“When God ordains, He sustains.”