1/2 cup refrigerated egg product or 2 eggs, beaten
1/4 cup fat-free milk
3/4 cup grated Parmesan cheese
3/4 cup fine dry whole-grain breadcrumbs
2 tsp dried oregano, crushed
1 tsp paprika
1/4 tsp black pepper
12 meaty chicken pieces (breast halves, thighs, drumsticks), skinned (5 1/2 lbs)
1/4 cup butter, melted
Snipped fresh oregano (optional)
Lemon wedges (optional)
Preheat oven to 375-degrees. Grease 2 large shallow baking pans, set aside. In a bowl combine egg and milk. In a shallow dish, combine Parmesan, breadcrumbs, oregano, paprika, and pepper.
Dip chicken pieces into egg mixture, coat with crumb mixture. Arrange chicken pieces in prepared baking pans. Make sure the pieces do not touch. Drizzle chicken with the melted butter.
Bake uncovered for 45 to 55 minutes or until chicken is tender and no longer pink (170-degrees for breasts and 180-degrees for thighs and drumsticks. Do not turn the chicken pieces while baking. If desired, sprinkle with the fresh oregano before serving. Serve with lemon wedges, if desired.
Yield: 12 servings of 1 piece
