Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dry breadcrumbs
- ½ cup Parmesan cheese, freshly grated
- ½ teaspoon each paprika and garlic salt
- a grind of black pepper
- 2 tablespoons chopped parsley
- 4 tablespoons (½ stick) butter or margarine
- 1 free-range chicken, about 3 pounds, cut into pieces
Directions
In a medium sized bowl, stir together breadcrumbs, Parmesan, paprika, garlic salt, pepper, and parsley.
In a pan over medium heat, melt the butter.
Dip the chicken in melted butter, and then roll in crumb mixture.
Place, skin side up, on a lightly oiled or oiled sprayed baking pan, arranging pieces so they don't touch (you can use two pans if needed).
Bake at 350°F for an hour or until the meat at the thighbone is no longer pink when checked with a knife.
To serve cold, remove to a platter, cover loosely with foil, and refrigerate until well chilled.