Crispy Herbed Chicken

Yield: 5 servings

Ingredients

1/2 cup Quaker or Aunt Jemima Enriched Corn Meal

1/4 cup all-purpose flour

2 tablespoons grated Parmesan cheese

1-1/2 teaspoons Italian seasoning

1/4 teaspoon garlic salt (optional)

1/4 teaspoon pepper

1 2-1/2 to 3-lb. broiler-fryer chicken, cut up, skinned

1/2 cup skim milk

3 tablespoons margarine, melted

Directions:

Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10-inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender.

Variation: Fish. Substitute 1-1/2 lbs. fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 5 to 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings Source: Quaker

Please note that some ingredients and brands may not be available in every store.

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