Peppery crumb-coated chicken
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Peppery crumb-coated chicken
  Chicken    Poultry    Microwave  
Last updated 6/12/2012 12:43:56 AM. Recipe ID 3199. Report a problem with this recipe.
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      Title: Peppery crumb-coated chicken
 Categories: Poultry, Microwave
      Yield: 4 Servings
 
     10 ea PAPER TOWELS
      3 lb BROILER CHICKEN
    2/3 c  CORNFLAKE CRUMBS
    1/2 ts SALT
    1/2 ts PEPPER
    1/8 ts GARLIC POWDER
    1/8 ts GROUND NUTMEG
      2 ts BUTTER OR MARGARINE
      1 ea EGG, BEATEN
 
  BOUNTY MICROWAVE TIPS *** CUT CHICKEN INTO 8 PIECES.  REMOVE SKIN
  RINSE AND DRY CHICKEN.  PLACE 4 PAPER TOWELS ON 12-INCH MICROWAVE
  PLATTER.  SET ASIDE.  ON 1 PAPER TOWEL, COMBINE CORNFLAKES CRUMBS,
  SALT, PEPPER, GARLIC POWDER AND NUTMEG.  SET ASIDE.  PLACE BUTTER IN
  1-QUART CASSEROLE.  MICRO- WAVE AT HIGH FOR 30 TO 45 SECONDS,  OR
  UNTIL BUTTER MELTS.  BLEND IN EGG. DIP CHICKEN PIECES INTO EGG
  MIXTURE.  ROLL IN CRUMB MIXTURE TO COAT. ARRANGE CHICKEN WITH
  THICKEST PORTIONS TOWARD OUTSIDE OF PLATTER.  COVER WITH ONE PAPER
  TOWEL.  MICROWAVE AT HIGH FOR 14 TO 17 MINUTES, OR UNTIL CHICKEN IS
  NO LONGER PINK WHEN CUT NEAR BONE AND JUICES RUN CLEAR, ROTATING
  PLATTER TWICE.  LET STAND 3 TO 5 MINUTES.  SERVES 4
 




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Recipe ID 3199 (Apr 03, 2005)

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