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Crisp Baked Chicken

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      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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