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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Rinse chicken and pat dry.In a medium bowl stir together bread
crumbs,snipped parsley,Italian seasoning,seasoned salt or salt,and
grouind red pepper.Place flour 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 13x9x2" baking dish with nonstick
coating.Arrange chicken pieces,meaty sides up in the dish.Bake in a
375 degree oven for 45 to 55 minutes kor till chicken is tender and
no longer pink.
One serving equals 3 lean meat exchanges
1 Starch / bread exchange
Per serving;
Calories 223 Protein 27g Carbohydrates 12g Total Fat 7g
Saturated Fat 2g Cholesterol 76mg Sodium 381mg Potassium
260mg
From the Better Homes and Gardens Diabetic Cookbook
Typed by G.Major 101595
Ingredients:
2 Pound(s) skinless chicken breasts
1/3 Cup(s) fine dry bread crumbs
-1
3/4 Teaspoon(s) dried italian seasoning,
1/2 Teaspoon(s) seasoned salt or salt
1/8 Teaspoon(s) ground red pepper
1/4 Cup(s) all-purpose flour
3/16 Cup(s) skim milk |
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