1/4 c. Italian salad dressing
2 lbs. fresh fryer parts (I used chicken breasts)
1/2 c. grated Parmesan cheese
1/3 c. dry breadcrumbs
2 T. parsley flakes
1/2 t. paprika
1/2 t. salt
1/4 t. pepper
Pour chicken and Italian salad dressing into a freezer bag. Combine the Parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper into a quart-sized freezer bag. Put both bags into a larger freezer bag. Seal, label and freeze.
Thaw chicken and coating. Roll chicken in coating and place in a greased 9 x 13 pan. Bake at 350˚ for 1 hour or until thickest piece is done.
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