• 4servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B9, C, D
MineralsIodine, Chromium, Manganese

Ingredients Jump to Instructions ↓

  1. 1 1/2 lb To 2 lb chicken pieces; meaty breast halves, thighs

  2. or drumstick

  3. 1/3 c Bread crumbs; fine dry

  4. 2 tb Parsley; snipped

  5. 3/4 ts Dried Italian Seasoning; crushed

  6. 1/2 ts Seasoned salt or salt;

  7. 1/8 ts Grd red pepper;

  8. 1/4 c All-purpose flour;

  9. 3 tb Skim milk; Nonstick spray coating

Instructions Jump to Ingredients ↑

  1. Remove skin from chicken.

  2. Rinse chicken; pat dry.

  3. In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper.

  4. Place four in a plastic bag.

  5. Place milk in a shallow bowl; set aside.

  6. Add chicken pieces, one at a time, to the bag; shake to coat.

  7. Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well.

  8. Spray a 13 by 9 by 2" baking dish baking dish with non-stick coating.

  9. Arrange chicken pieces, meatly sides up, in the dish.

  10. Bake in a 375F oven for 45 to 55 minutes or till chicken is tender and not longer pink.

  11. Makes 4 servings.

  12. 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


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