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Crispy Country Chicken Bake (VRP 350)

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Crispy Country Chicken Bake

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Crispy Country Chicken Bake

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Crispy Country Chicken Bake

Crispy Country Chicken Bake

Crispy Country Chicken Bake (VRP 350)


  • 1 1/4 c. coarsely crushed oven toasted rice cereal
  • 1/4 c. sliced almonds
  • ½ teaspoon EACH salt and paprika
  • 1/4 teaspoon pepper
  • 2½ to 3 lb. frying chicken, cut in 8 pieces
  • 2 eggs, beaten
  • 16 oz. can whole kernel corn, drained
  • 1½ c. (1 large) sliced (1/8") zucchini
  • 1½ c. (2 med.) coarsely chopped tomatoes
  • 1/4 c. chopped onion
  • 1½ teaspoon EACH garlic powder, marjoram leaves and dill weed
  • 1 teaspoon slat
  • ½ c. LAND O LAKES Sweet Cream Butter


Preheat Oven: 400°. On waxed paper combine crumb mixture ingredients. Dip chicken pieces in egg, then roll in crumb mixture to coat. Place skin side up in 13x9x2" baking dish. Bake uncovered near center of 400 oven for 45 to 55 minutes or until chicken is tender. Remove chicken from pan; drain. Combine remaining ingredients except butter in same pan. Place chicken pieces on top of vegetables. Dot with butter. Return to oven for 10 minutes or until vegetables are hot. Serve chicken with buttered vegetables.
Yield: 6 to 8 servings.

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