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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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When the rest of my family would have chicken parmigiana, I created this recipe for my one child who was lactose intolerant. And then it became a regular favorite requested by the whole family as well. It can be adapted for people who aren't lactose intolerant by just switching out the lactose-free milk for regular milk I normally double this recipe. Enjoy! Ingredients:
8 boneless skinless chicken breasts (loins) |
1 cup seasoned bread crumbs |
4 ounces apricot preserves |
2 tablespoons vegetable oil (or cooking spray) |
1 1/2 cups lactose-free milk (or regular 2 % low-fat milk) |
Directions:
1. Dip the chicken breast loins in the lactose free milk.
2. Then place chicken into the bread crumbs to coat.
3. Preheat the oven for Bake at 350°F.
4. In a skillet, on medium heat brown the bread crumb coated chicken until.
5. golden brown in the vegetable oil.
6. Placed browned chicken in ungreased baking dish in a single layer.
7. I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
8. Then I drizzle the melted preserves over the chicken.
9. Bake in a 350 F oven.
10. For 30 minutes uncovered or until chicken is cooked thoroughly.
11. Enjoy!
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