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Oven-Fried Chicken Recipe
|Whole chicken breasts||2 , skinned, halved lengthwise, and boned|
|Milk||1 Cup (16 tbs)|
|Seasoned coating mix||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1382 Calories from Fat 454
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 24.6 g123.1%
Trans Fat 0.5 g
Cholesterol 623.9 mg
Sodium 1190.6 mg49.6%
Total Carbohydrates 41 g13.6%
Dietary Fiber 0 g
Sugars 11.9 g
Protein 180 g359.5%
Vitamin A 26% Vitamin C 30.2%
Calcium 48% Iron 52.4%
*Based on a 2000 Calorie diet
Using the flat side of a meat mallet, lightly pound each piece to 1/4 inch thickness.
Remove the plastic wrap.
Roll up chicken breasts jelly roll style; secure with wooden toothpicks.
If desired, remove skin from chicken legs.
Brush chicken with milk, then toss with the Seasoned Coating Mix, coating well.
Place chicken in a shallow baking pan.
Drizzle melted butter or margarine over chicken.
Bake in a 375Â° oven about 45 minutes or till tender.
(Do not turn chicken while baking.) Remove toothpicks from chicken breasts.
Transfer chicken to a serving platter.
If desired, garnish with carrot and turnip curls and carrot tops.