ingredients |
1-1/2 |
cups |
cornflake
crumbs |
1 |
tsp. |
parsley |
1 |
tsp. |
Italian
seasoning |
1/2 |
tsp. |
garlic
powder |
1/2 |
tsp. |
lemon
pepper |
1/4 |
tsp. |
black
pepper |
1 |
Tbsp. |
parmesan cheese, finely ground |
3 |
lbs. |
chicken
pieces |
1/2 |
cup |
evaporated
milk, fat free |
2 |
Tbsp. |
margarine,
melted |
|
method |
Rinse
and dry the chicken pieces. Preheat oven to 360°. Line a shallow baking
sheet with foil and coat with cooking spray.
Combine all dry ingredients. Dip chicken
pieces in evaporated milk, then roll in crumb mixture. Place chicken on
sheet skin side up in a single layer. Drizzle with melted margarine. Do
not cover pan.
Bake without turning for one hour or until
juices run clear and chicken is no longer pink.
|
|
similar
: Catherine Catasca
Sublett |
variations |
- Substitute herbs
and spices of your choice.
|
|
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