Baked Chicken

1 C. fine dry bread crumbs 1/8 tsp. garlic salt

1/4 C. dry grated Parmesan cheese 1/8 tsp. pepper

1/8 C. dry parsley 1 tsp. salt

1 tsp. seasoned salt

2.5 pounds chicken pieces

¼ cup butter (melted)

1. Heat oven to 375°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member.

5. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in crumb mixture. Let excess fall off.

7. Place chicken pieces on greased baking pan.

8. Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170° for breasts, 180° for thighs and legs.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample.