- 1 beaten egg
- 3 tablespoons milk
Store Brand Milk $2.48
Loyalty Card Required, Selected Varieties Only, Mountain Dairy
Smith's Food & Drug
- 1/2 cup grated Parmesan cheese
- 1/4 cup fine dry bread crumbs (I used Italian Style, just for a little more flavor)
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons margarine or butter, melted
Combine egg and milk in a small bowl. Combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper in a shallow dish.
Skin chicken if desired. Dip chicken pieces into egg mixture; coat with crumb mixture. Arrange chicken pieces in a greased 15x10x2-inch baking pan so pieces don't touch. Drizzle chicken pieces with the melted margarine or butter.
Bake in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink. 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. Makes 6 servings.
K and I enjoyed this dish and I'll definitely make it again some time. I doubt this will be on heavy rotation, but it'll appear here and there in our future meals.
I cooked this dish for 55 minutes. Next time, I will cook it for 40-45 minutes. I think the chicken was a tad on the dry side at 55 minutes.
Along with this dish, I made steamed zucchini, squash, and carrots. I also made some brown rice and white beans. We had enough to bring leftovers to work today.