Try this Shake And Bake Chicken recipe, or contribute your own.Suggest a better description
In bowl put Dijon, white wine, minced shallot, and salt and pepper to taste mix and add chicken to marinade for 1/2 hour. In shallow bowl or baking dish mix bread crumbs, parsley, thyme, Parmesan, and pepper to taste. Then, drizzle oil and crumb mixture until moistened and crumbly, but not too wet. Roll chicken in crumb mix. Put on lightly greased baking pan, and bake at 425 degrees for 12 to 14 minutes or till cooked through. Very juicy. Yield: 4 servings NOTES : Recipe courtesy of Cheryl Young, Exec Chef, Marions Restaurant, NYC Recipe by: IN FOOD TODAY SHOW #INB259
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 55 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 11mg||3 %|
|Sodium 881.4mg||30 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 2.7g|
|Protein 8g||11 %|
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Calories per serving: 111
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