• 1/4 c. fine dry bread crumbs
  • 1 Tbs. snipped fresh basil or 3/4 tsp dried basil, crushed
  • 1/8 tsp. black pepper
  • 1/8 tsp. paprika
  • 1 Tbs. butter or margarine, melted
  • 4 skinless, boneless chicken breast halves (about 1 1/4 lbs. total)
  • 2/3 c. reduced-fat milk
  • 2 Tbs all-purpose flour
  • 3/4 tsp. instant chicken bouillion granules


  1. In a small bowl stir together the bread crumbs, 2 tsp of fresh basil or 1/2 tsp. of dried basil, the pepper, and paprika. Add melted butter; toss to coat.
  2. Arrange chicken in a 2-qt. rectangular backing dish. Sprinkle chicken peices with the crumb mixture, pressing onto the chicken to coat. Bake at 400F for 20 to 25mins or until no longer pink
  3. Meanwhile, in a small saucepace stir milk, flour, bouillion granules and remaining dried herb (if using) until combined. Cook and stir until thickened and bubbly. Cook and stir for 1 min. more. Stir in remaining fresh herb (if using). Server over chicke.

Nutrition Facts per serving:
145 cal, 5g total fat (3g sat fat), 19mg chol, 399mg sodum, 20g carbo, 2g fiber, 7g pro.
Daily Values:
4% vit A, 32% vit C, 7% calcium, 8% iron
1 1/2 starch, 1/2 meat

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