Crisp Baked Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: CRISP BAKED CHICKEN
Categories: Diabetic, Poultry, Main dish
Yield: 4 folks

4 Chicken portions; quarters
-or breasts skinned
1 tb Oil;
1 tb Lemon juice;
1 tb Wholegrain mustard;
Salt to taste;
Pepper to taste;
1 tb Dried sage;
2 tb Onion; grated
1 1/2 c Fresh bread crumbs;

Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish.
Place the oil, lemon juice, mustard, plenty of
seasoning, sage and onion in a screw-top jar and shake
well until everything is thoroughly combined. Brush
the chicken pieces generously with the
mustard-and-onion mixture, ensuring that they are
particularly well coated on top. Press the soft bread
crumbs on each chicken portion as it is brushed with
the mixture to make, even coating. Bake the coated
chicken for 50-60 minutes, or until they are crisp and
golden outside and thoroughly cooked through and the
juices run clear when pierced with the tip of a knife.
Serve at once.

NO FOOD EXCHANGES WERE LISTED

Source: The Diabetic Cookbook by Bridget Jones

Brought to you and yours via Nancy O'Brion and her
Meal-Master

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