Crispy Chicken Bake

Puffed rice cereal makes a surprise appearance in this crunchy
chicken dish.

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.