---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRISP BAKED CHICKEN
  Categories: Diabetic, Poultry, Main dish
       Yield: 4 folks
  
       4    Chicken portions; quarters
            -or breasts skinned
       1 tb Oil;
       1 tb Lemon juice;
       1 tb Wholegrain mustard;
            Salt to taste;
            Pepper to taste;
       1 tb Dried sage;
       2 tb Onion; grated
   1 1/2 c  Fresh bread crumbs;
  
   Preheat the oven at 375 degrees.
   Place the chicken pieces in a greased baking dish.
   Place the oil, lemon juice, mustard, plenty of
   seasoning, sage and onion in a screw-top jar and shake
   well until everything is thoroughly combined. Brush
   the chicken pieces generously with the
   mustard-and-onion mixture, ensuring that they are
   particularly well coated on top. Press the soft bread
   crumbs on each chicken portion as it is brushed with
   the mixture to make, even coating. Bake the coated
   chicken for 50-60 minutes, or until they are crisp and
   golden outside and thoroughly cooked through and the
   juices run clear when pierced with the tip of a knife.
   Serve at once.
   
   NO FOOD EXCHANGES WERE LISTED
   
   Source: The Diabetic Cookbook by Bridget Jones
   
   Brought to you and yours via Nancy O'Brion and her
   Meal-Master
  
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