Title: Crisp Baked Chicken
Categories: Diabetic Poultry Main
Yield: 4 Folks

4		Chicken portions; quarters or breasts skinned
1	tb	Oil;
1	tb	Lemon juice;
1	tb	Wholegrain mustard;
		Salt to taste;
		Pepper to taste;
1	tb	Dried sage;
2	tb	Onion; grated
1 1/2	c	Fresh bread crumbs;

Preheat the oven at 375 degrees. Place the chicken pieces in a greased baking dish. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined. Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top. Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating. Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. Serve at once.

NO FOOD EXCHANGES WERE LISTED

Source: The Diabetic Cookbook by Bridget Jones

Brought to you and yours via Nancy O'Brion and her Meal-Master

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