| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Dry bread crumbs |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried parsley flakes |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
|
Boneless skinless chicken breast halves |
| 1/4 |
c |
Butter or margarine; melted |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 08:55:03 -0700
From: Cathy Deaubl <cdeaubl@AZSTARNET.COM>
Copyright: Taste of Home
Comments: This can be made low fat by dipping the pieces in milk rather
than butter and using less Parmesan cheese (1/4 cup). It can be done in
the microwave as well, although I've only done it with boneless breasts.
(12-15 minutes at High, rotating the dish once and turning the breasts.
Instructions: In a large bowl, combine the first seven ingredients. Dip
chicken in butter and then into crumb mixture. Place in a greased 15-in. x
10-in. x 1-in. baking pan. Bake, uncovered, at 400=B0 for 20-25 minutes or
until chicken is tender and juices run clear.=20
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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