Title: Spicy Baked Chicken
Categories: Diabetic Poultry Main
Yield: 4 Servings

1 1/2	lb	To 2 lb chicken pieces; meaty breast halves, thighs or drums
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

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