CRISPY ROSEMARY CHICKEN

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Crispy Rosemary Chicken image

I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!

Provided by Shels

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) package extra crispy original Shake-n-Bake
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon pepper
1 lb bone-in chicken breast halve, i used boneless (4)
1 large egg, beaten (I used fat free Italian dressing)

Steps:

  • Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
  • Brush chicken lightly with egg.
  • Add one chicken piece to bag and shake until evenly coated.
  • Repeat with remaining chicken pieces.
  • Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
  • Discard any remaining mixture in shaker bag.
  • Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).

Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3

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