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1/2 cup flour
1/4 tsp ground black pepper
2 eggs
2 Tbs water
1 cup puffed rice cereal, crushed
1 cup grated Parmesan cheese
1 package dry onion soup
mix
6 (4-6-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 mix in a 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.
Servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
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