| 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.”