| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Dijon-style mustard |
| 1 |
tb |
Lemon juice |
| 3 |
|
Large cloves garlic, finely |
|
|
Minced |
| 1/2 |
ts |
Crumbled, dried rosemary |
|
|
Freshly ground pepper to |
|
|
Taste |
| 6 |
|
Small chicken thighs, skin |
|
|
Removed |
| 3 |
c |
Bran flakes cereal |
| 6 |
tb |
Grated Parmesan cheese |
|
|
Lemon slices to garnish |
|
|
(optional) |
INSTRUCTIONS
1. Preheat oven to 350 degrees f. 2. In small bowl combine mustard, lemon
juice, garlic, rosemary and pepper. 3. Coat chicken in mustard mixture. 4.
In sealable bag, combine bran flakes and Parmesan. Seal bag and crush bran
flakes. 5. Place chicken pieces in bag a few at a time and shake to coat
with crumb mixture. 6. In baking dish coated with non-stick spray, arrange
chicken in single layer. Sprinkle remaining crumbs over top. 7. Cover with
foil and bake 20 minutes. 8. Remove foil. Bake about 20 minutes longer, or
until juices run clear when pricked with a fork. 9. Garnish with lemon
slices and fresh rosemary if desired.
NOTE: To be sure of your portion size, remove meat from the bone and weigh
it before eating, allowing 1 ounce for crumbled coating.
DAM CARDS: 1 Bread
: 3 Meat
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======================================================= ===================
BBS: Ned's Opus Date: 02-28-94 (02:38) Number: 199 From: JOANNE DANZER
Refer#: 198 To: ALL Recvd: NO Subj: DAM/WW RECIPES Conf: (7) Dieting
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