Title: Easy Crumbed Chicken
Categories: None
Yield: 1 servings

-------------------------------CRUMB MIXTURE-------------------------------
1 c Toasted breadcrumbs
1/3 c Flour
2 ts Paprika
2 ts Turmeric
1 ts Cumin
2 ts Sugar
2 ts Dried parsley
1 ts Garlic powder; (I prefer
-smearing chicken pieces
-with freshly crushed
-garlic), up to 2
Salt and pepper; (according
-to individual taste)

* for approx. 2 chicken cut into pieces:

NB don't leave out the sugar - it somehow helps the crumbs to stick to the
chicken. Mix up crumb mixture. Toss chicken in crumbs. Bake for 45 - 60
mins uncovered at 180C (350F). Chicken is done when you poke it with a
knife and the juices that run out are clear. A trick I discovered was to
spray the chicken with a little water 1/2 way through the cooking process.
This can be served cold for lunch in summer and also can be heated up
shabbat morning since it is dry.

Posted to JEWISH-FOOD digest by Melissa Shenker on Feb
11, 1999, converted by MM_Buster v2.0l.