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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip