Seasoned Coatings for Chicken or Fish
These are so easy - so keep them on hand for quick meals.

Servings: 1 to 1 1/2 cups per recipe

The recipes below yield 1 to 1 1/2 cups coating. This will be enough for 1 whole cut up chicken, 6 chicken breast halves or 6 (4 ounce fish fillets).

To coat and bake chicken (with or without skin - no skin of course has less fat) or fish, dip in (1) skim milk. For a heavier coating, dip in flour first, then in milk and then into the coating. Place in baking dish that has been sprayed with cooking oil spray and bake.

Cooking times:
Chicken pieces - 400 degrees for 55 to 60 minutes or until juices run clear
Chicken breasts - 375 degrees for 30 minutes or until no longer pink in center
Fish fillets - 350 degrees for 15 to 20 minutes or until fish flakes with tines of a fork

Lemon Pepper
1 cup plain bread crumbs
3 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
2 tablespoons dried dill weed (not seed)

1 cup cornmeal
1/2 cup grated Parmesan cheese
2 tablespoons dried Italian seasoning
2 teaspoons garlic salt

1 1/2 cup mashed potato flakes
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper

Corn Flake
1 cup crushed corn flake crumbs
2 tablespoons dried Cajun seasoning
1/4 teaspoon dried oregano leaves

Seasoning blends can be stored in airtight containers in the pantry except for those that contain Parmesan cheese and that must be stored in the refrigerator.

Feel free to experiment with your own favorite flavors like taco seasoning mix, cumin or curry.

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