| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Diabetic, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
To 2 lb chicken pieces; meaty breast halves, thighs or drumstick |
| 1/3 |
c |
Bread crumbs; fine dry |
| 2 |
tb |
Parsley; snipped |
| 3/4 |
ts |
Dried Italian Seasoning; crushed |
| 1/2 |
ts |
Seasoned salt or salt; |
| 1/8 |
ts |
Grd red pepper; |
| 1/4 |
c |
All-purpose flour; |
| 3 |
tb |
Skim milk; |
|
|
Nonstick spray coating |
INSTRUCTIONS
Remove skin from chicken. Rinse chicken; pat dry. In a medium
mixing bowl stir together bread crumbs, snipped parsley, Italian
Servoning, seasoned salt or salt, and ground red pepper.
Place four in a plastic bag. Place milk in a shallow bowl; set
aside. Add chicken pieces, one at a time, to the bag; shake to coat.
Dip in milk; then, dip in bread crumb mixture, pressing lightly to
coat well.
Spray a 13 by 9 by 2" baking dish baking dish with non-stick coating.
Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F
oven for 45 to 55 minutes or till chicken is tender and not longer
pink. Makes 4 servings.
Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE
Brought to you and yours by Nancy O'Brion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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