---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Poultry, Main dish
       Yield: 4 servings
   1 1/2 lb To 2 lb chicken pieces;
            -meaty breast halves, thighs
            -or drumstick
     1/3 c  Bread crumbs; fine dry
       2 tb Parsley; snipped
     3/4 ts Dried Italian Seasoning;
     1/2 ts Seasoned salt or salt;
     1/8 ts Grd red pepper;
     1/4 c  All-purpose flour;
       3 tb Skim milk;
            Nonstick spray coating
   Remove skin from chicken.  Rinse chicken; pat dry.  In
   a medium mixing bowl stir together bread crumbs,
   snipped parsley, Italian Servoning, seasoned salt or
   salt, and ground red pepper.
   Place four in a plastic bag.  Place milk in a shallow
   bowl; set aside. Add chicken pieces, one at a time, to
   the bag; shake to coat. Dip in milk; then, dip in
   bread crumb mixture, pressing lightly to coat well.
   Spray a 13 by 9 by 2 baking dish baking dish with
   non-stick coating. Arrange chicken pieces, meatly
   sides up, in the dish.  Bake in a 375F oven for 45 to
   55 minutes or till chicken is tender and not longer
   pink. Makes 4 servings.
   Food Exhange per serving:  3 LEAN MEAT EXCHANGES + 1
   Brought to you and yours by Nancy O'Brion and her
   Source: Better Homes and Gardens Diabetic Cook Book