|
|
| Yields |
6 Servings |
| Serving Size |
1 to 2 Pieces |
| 1 |
Beaten Egg |
| 3 Tbs. |
Skim Milk |
| 1/2 C |
Ground Flaxseed |
| 1/2 C |
Finely Crushed Unsalted Crackers |
| 1/4 tsp. |
Black Pepper |
| 1 Tbs. |
Dried Parsley Flakes |
| 1 tsp. |
Paprika |
| 1 tsp. |
Chili Powder |
| 1 tsp. |
Garlic Powder |
| 1 tsp. |
Seasoned Salt |
| 2-3 lbs. |
Chicken Pieces |
| 2 Tbs. |
Melted Butter* |
• Preheat oven to 350° F.
• In a small bowl, combine egg and milk.
• In a shallow container, combine ground flax, cracker crumbs, pepper, parsley, paprika, chili, garlic and seasoned salt
• Skin chicken and rinse with water. Pat dry.
• Dip chicken pieces into egg mixture; coat with crumb mixture.
• Place chicken on greased 15 x 10 3/4 inch baking pan so pieces do not touch.
• Drizzle pieces with melted butter.
• Bake for 45 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces while baking
*For a lower-fat version, omit the butter.
|
|