Oven-Fried Parmesan Chicken
cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
cup fat-free milk
cup grated Parmesan cheese
cup fine dry bread crumbs
teaspoons dried oregano, crushed
teaspoon ground black pepper
pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
cup butter or margarine, melted
Snipped fresh oregano (optional)
- Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
- Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.
- Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.
Nutrition Facts(Oven-Fried Parmesan Chicken)
- Per serving:
- 198 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 79 mg chol.,
- 363 mg sodium,
- 6 g carb.,
- 0 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet