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6 chicken legs with thighs (3
1/2 lb.)
1 c. skim milk
1/2 c. breadcrumbs
1/3 c. grated Parmesan cheese
1 Tbsp. dried parsley,
1/4 tsp. ground black pepper

Skin chicken. Place pieces in large bowl with skim
milk. Refrigerate for 15 minutes.
Preheat oven to moderate 375 degrees. Spray 15 x 10 x 1-inch
jelly roll pan with nonstick vegetable cooking spray.
Combine breadcrumbs, cheese, parsley and pepper in pie
plate. Dip chicken in crumb mixture, coating all sides.
Arrange chicken on prepared pan. Bake, uncovered, for 45
minutes, or until chicken is no longer pink.

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