|
|
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. |
||
|
|
|
| Add garlic | Add salt | Blend briefly |
