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Send a Meal Blog

Monday, November 08 2010

Refrigerated egg product and fat-free milk slims down this dinnertime headliner. The chicken is dredged in bread crumbs and Parmesan cheese and baked until the juices run clear and the outside is crispy. For the economical choice, use chicken legs or thighs.

Nutrition Facts * Servings Per Recipe 12 servings * Calories198, * Total Fat (g)9, * Saturated Fat (g)4, * Cholesterol (mg)79, * Sodium (mg)363, * Carbohydrate (g)6, * Protein (g)23, * Starch (d.e.).5, * Lean Meat (d.e.)3, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
  • 1/4 cup fat-free milk
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup fine dry bread crumbs
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
  • 1/4 cup butter or margarine, melted
  • Snipped fresh oregano (optional)

 

directions

 

  1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
  2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.
  3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180° degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.

 

recipe source

BHG.com
Better Homes and Gardens 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email
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