Tantalizing Baked Chicken (Quaker's)
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rolled oats
uncooked, (quick or oldfashioned) |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
optional |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | pound |
chicken
broiler-fryer, chopped, 2 1/2 to 3 1/2 pounds |
|
| ⅓ | cup |
milk
|
|
| ¼ | cup |
margarine
or butter, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rolled oats
uncooked, (quick or oldfashioned) |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
salt
optional |
|
| 0.6 | ml |
black pepper
|
|
| 1.4 | kg |
chicken
broiler-fryer, chopped, 2 1/2 to 3 1/2 pounds |
|
| 79 | ml |
milk
|
|
| 59 | ml |
margarine
or butter, melted |
|
Directions
Heat oven to 375℉ (190℃).
Place dry ingredients in blender container or food processor bowl; cover.
Blend or process about 1 minute, stopping occasionally to stir.
Coat chicken pieces with oat mixture; dip into milk.
Coat again with oat mixture.
Place in 15x10-inch jelly roll pan; drizzle with margarine.
Bake 55 to 60 minutes or until juices run clear when chicken is pierced with fork.
