---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Baked Chicken
 Categories: Diabetic, Poultry
      Yield: 4 Servings
 
  1 1/2 lb Chicken pieces; up to 2 lb,
           - meaty breast halves,
           - thighs, or drumstick
    1/3 c  Fine dry bread crumbs
      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
  seasoning, 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 13x9x2" baking dish baking dish with non-stick coating.
  Arrange chicken pieces, meatly sides up, in the dish. Bake in a
  375°F oven for 45 to 55 minutes or until chicken is tender and not
  longer pink.

  Exhanges: 3 Lean meat + 1 Starch/bread

  Recipe by Better Homes and Gardens Diabetic Cook Book
  
  Brought to you and yours by Nancy O'Brion and her Meal-Master
 
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