Spicy Baked Chicken

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

Title: SPICY BAKED CHICKEN
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

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

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

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