Wednesday, April 23, 2008

Shake & Bake Chicken

  • 2 lbs. Skinned boneless chicken breast pieces
  • 1/2 cup (1 stick) butter or 1/2 cup milk (for reduced fat)
  • 1 cup whole-wheat flour

Seasoned Bread Crumbs (mix together in a bowl):
  • 2 cups bread crumbs (blend dry bread in blender)
  • 4 Tablespoons Parmesan cheese (you can use more if you like)
  • 1 Tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon oregano
  • ¼ teaspoon basil

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with butter and set aside.

Trim visible fat from chicken pieces. You will need three bowls for this recipe – one for the flour, one for the butter or milk, and one for the seasoned bread crumbs. Dip chicken pieces in flour, then in the butter or milk; then in the seasoned bread crumbs – making sure to coat all sides.

Place in single layer in baking dish. Sprinkle any leftover seasoned bread crumbs over the top of the chicken. Bake uncovered at 350 degrees until tender, about 1 hour. Cover with foil if the chicken begins to brown too much before it is done.

Tip: I save all the crusts from my homemade bread that don’t get eaten, and any bread that has gotten too dry - I tear it up and freeze it in freezer bags. When I have time, I thaw the bread and then use the blender to grind it up into bread crumbs, then freeze the bread crumbs in a large freezer bag!