Oven-Fried Parmesan Chicken


1/2cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten

1/4cup fat-free milk

3/4cup grated Parmesan cheese

3/4cup fine dry bread crumbs

2teaspoons dried oregano, crushed

1teaspoon paprika

1/4teaspoon ground black pepper

5pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)

1/4cup butter or margarine, melted

Snipped fresh oregano (optional)


Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.
Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.