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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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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)

Water

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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