(For more information about my dieting and weight loss, click here. For more information about the specific foods I eat, click here.)

Today you get the recipe that sits in my refrigerator. I’ll explain in a moment. But first, the recipe:

Parmesan Crisped Chicken

Ingredients:
1 egg
2 Tbs. milk
3 lbs. of chicken
3 Tbs. of margarine or butter

Ingredients for Crumb Mixture:
3 parts cornflake crumbs (mash up some of the generic stuff)
2 parts Parmesan cheese
Salt and Pepper to taste

Directions:

1. Preheat Oven to 350 degrees.
2. Wash the chicken and pat dry.
3. Dip chicken in liquid made form egg and milk.
4. Coat Evenly with the crumb mixture.
5. Place in single layer, skin side up, on a wire rack in a sheet pan. (If you don’t have a wire rack, make sure the pan is well-greased or lined with foil)
6. Drizzle with the margarine.
7. Bake for an hour without covering the pan or turning the chicken.

So what did I mean about keeping it in the refrigerator? Well, when we first made this chicken, we liked it so much that we print out the recipe, attached it to an empty Parmesan cheese shaker, and filled the container with the crumb mixture to make it easy to do it in the future. Every once in a while, we refill the shaker with more mixture.

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DIET DIARY

Numbers from Today

Blood Sugar: 103
Weight: 279.8
Fat Percentage: 47.8
Water Percentage: 30.5
Muscle Percentage: 34.8

Food and Exercise from Yesterday

Fluids: Water (16 oz - 5 times a day)
Exercise:
None.
Meal 1:
Oatmeal
Multivitamin
B150 Vitamin Complex
Snack 1:
1 Slim Fast 220 Calorie Optima Bar
Meal 2:
Parmesan Crisped Chicken (as above)
Green Beans
Rice a Roni
Snack 2:
2 Chocolate Cupcakes with Cream Cheese icing. (These were done from a box. They stayed within my carb limits. I used them as a dessert for the meal about an hour after dinner.)
Meal 3:
Oatmeal

Related Posts:

• My Tastes Have Changed
• Jambalaya
• Diet Diary 11/7/2007
• Diet Diary 09/28/2007
• A McShort Goodbye

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