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Whole Foods Cooking Lesson #2  The Recipe Page One

Baked Parmesan Chicken

This recipe from our Main Dishes cookbook makes special occasions really special! Goes well with brown rice or brown rice pilaf. The recipe below offers an alternative low fat version. Left over pieces can be served cold sliced atop a salad.  The Baked Parmesan Chicken Nuggets version, a favorite of children, can be served in smaller portions as a budget stretcher. Freezable.

AMOUNT: 6 Servings
Bake uncovered: 350°F (175°C) - 1 hour

1. Blend in blender until small bread crumbs are formed; pour into shallow bowl
    1 slice whole grain bread--to make 1 cup crumbs
   2 sprigs parsley (for about 1/4 cup minced)
   1/2 cup Parmesan cheese or 3 tablespoons (for reduced fat)
   1/8 teaspoon salt
   1/8 teaspoon garlic powder
2. Trim visible fat from chicken pieces; dip pieces in butter or milk; pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray:

    2 lbs. skinned boneless chicken breast pieces
   1/2 cup (1 stick) butter (unsalted preferred)
        or 1/4 - 1/2 cup nonfat milk as needed 
       
(for reduced fat)
3. Coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan.
4. Garnish with paprika; bake uncovered at 350°F (175°C) until tender, about 1 hour; baste 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.

Blend in blender until small bread crumbs are formed; pour into shallow bowl:
Prepare butter for melting
Melt butter in oven

Add parsley


Add Parmesan cheese


Break bread into blender. Optional: Toast or dry the bread to make it more crumbly.
MVC-746S.JPG (51483 bytes)
Add garlic Add salt Blend briefly

Whole Foods Cooking Lesson #2  The Low Fat Version Next

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