Mediterranean Chicken
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
cut up |
|
| ½ | teaspoon |
oregano
|
|
| ½ | cup |
bread crumbs
fine, dry |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | teaspoons |
parsley flakes
|
*
|
| ¼ | cup |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
cut up |
|
| 2.5 | ml |
oregano
|
|
| 118 | ml |
bread crumbs
fine, dry |
|
| 2.5 | ml |
thyme
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1E+1 | ml |
parsley flakes
|
*
|
| 59 | ml |
butter
melted |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Snip skin off chicken.
Combine all remaining ingredients except butter.
Dip chicken in butter, then coat evenly with crumb mixture.
Arrange chicken so pieces don't touch in large, shallow, buttered baking dish .
Bake in moderate (350 degree) oven until chicken is tender, about 1 hour.
Trim with parsley.
