Charlene's Recipe

Crispy Chicken Bake

Category: Meat

Serves 6

1/2 cup flour
1/4 tsp ground black pepper
2 eggs
2 Tbsp water
1 cup puffed rice cereal, crushed
1 cup grated Parmesan cheese
1 pkg dry onion soup mix
6 (4 oz) fresh boneless, skinless chicken breasts
1/4 cup butter or margarine, melted

Preheat oven to 375 F. Coat a 13x9x2-inch baking pan with vegetable cooking spray. In a shallow dish combine flour and pepper. Beat eggs and water in a small bowl. Combine rice cereal, Parmesan cheese and onion soup in bowl.
Dredge chicken in flour mixture, followed by a dip in the eggs. Roll in cereal until evenly coated. Arrange in a single layer in prepared baking dish and drizzle with melted butter. Bake, uncovered, for 30 minutes or until done. Serve warm.