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Friday, June 25, 2010

Baked Chicken

¼ c whole white wheat flour

¾ tsp salt

½ tsp paprika

1/8 tsp pepper

6 tenderloins (3-4 lb skinless chicken, cut)


3 Tbsp butter or margarine

1-14 oz can chicken broth (or 2 c water, 2 tsp bouillon)

2/3 c nonfat dry milk powder

Preheat ovento 350°. Mix flour, salt, paprika, and pepper on a piece of wax paper or flat-bottomed bowl. Spray a 8x8” pan. Dip chicken pieces in water and coat with thedry mixture. Place in pan and dot with butter. Bake in oven for 30 min. Dissolve chicken base in 2 c hot water. Add dry milk to chicken broth. Remove chicken from oven after 30 min. Pour milk-bouillon mixture over chicken. Continue baking for another hour, or until fully cooked.

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