Oven-fried chicken with a delicious crispy,
Creole-flavored breading.
Creole Crusted Chicken
4 whole wheat bread slices
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
2 tablespoons dried parsley flakes
1 1/2 tablespoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup lemon juice from concentrate
6 split chicken breasts, skinned
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice from concentrate
- Process bread in a blender or food processor
until finely ground. Place in a heavy-duty zip-top plastic bag.
Add flour and next 5 ingredients.
- Combine buttermilk and 1/4 cup lemon juice;
brush mixture on both sides of chicken. Place half of chicken
in bag; shake to coat. Arrange chicken on a lightly greased rack
in a broiler pan.
- Repeat procedure with remaining chicken.
Sprinkle with any remaining bread crumb mixture. Stir together
butter and 1 tablespoon lemon juice, and drizzle evenly over
chicken.
- Bake at 375°F (190°C) for
45 to 50 minutes or until done.
Makes 6 servings.
