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crumbs. Let stand briefly so coating will adhere.
Place chicken in an oiled baking pan. (Line pan with foil for easy dean-up.) Do no crowd; pieces should not touch. Bake at 400 degrees F. for 46 minutes or more. Crumbs will form a crisp “skin.”
Yield: 4 servings. Approx. Cal/serv: 270.
Fresh Greens, Southern Style
2 pounds fresh greens (collard, mustard, kale, swiss, chard, turnip or beet)
1 beef bouillon cube
2 tablespoons oil
1/4 teaspoon dried hot red pepper bits
Rinse fresh greens thoroughly in several changes of cold water to remove all sand and grit. Drain in a colander.
Remove tough stems and tear large leaves into pieces. Place greens in a large cooking pan and add bouillon cube, oil and red pepper. Cover and bring to a boil. (There is no need to add water; greens will cook in the moisture clinging to the leaves.) Uncover briefly and toss greens with a fork to dissolve bouillon cube. Cover again and simmer gently for 5 to 8 minutes for young tender greens.
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