3/4 cup bread crumbs, seasoned dried
1 tsp oregano leaves
1 dash each salt/pepper
1 garlic powder, dash
1 1/4 lb chicken, breast 1 strips
A Recipe for
Herb Oven-Fried Chicken
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
When baking, follow directions. When cooking, go by your own taste. |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Herb Oven-Fried Chicken is one of thousands in the Recipes-to-go Diabetic Cookbook.
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This is a recipe for Herb Oven-Fried Chicken from the recipe cookbook of Recipes-to-go (Diabetic)
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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| Chinese Proverb |
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In small bowl combine crumbs and seasonings; dip chicken strips in
water, then into crumb mixture, pressing crumbs to make sure they
adhere and chicken is thoroughly coated. Spray a nonstick baking
sheet with nonstick cooking spray; arrange chicken on sheet and
sprinkle evenly with any remaining crumb mixture. Bake @ 350 degrees
until tender, about 20 minutes. EACH SERVING PROVIDES: 4 P, 1 B. Per
serving: 239 calories, 35 g protein, 3 g fat, 15 g carbohydrate, 47
mg calcium, 272 mg sodium, 83 mg cholesterol.
Serves: 4
Herb Oven-Fried Chicken Recipe brought to you by Recipes To-Go