Parmesan Encrusted Chicken

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   1) Preheat oven to 400F.

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   Line a cookie sheet with Reynolds nonstick foil or coat regular foil with cooking spray.

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   2) You will need three containers for coating the chicken.

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   Into the first, mix the bread crumbs and parmesan cheese, set aside.

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   3) Second, beat the eggs and water, set aside.

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   4) Third, the flour.

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   5) Trim your chicken of any excess fat.

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   Season generously with salt and pepper.

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   6) In this order, coat the chicken: first in flour, then the egg mixture, and finally the bread crumbs.

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    Be sure you have evenly coated each piece.

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    7) Drizzle a small amount of olive oil over the foil-lined sheet and place breaded chicken on the sheet.

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    Lastly, drizzle a bit more oil over the chicken.

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    Bake for 25-30 minutes or until golden brown and crispy.

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    Note: if the chicken breasts are very large, you can slice them horizontally, carefully holding the top of the breast with your hand and slicing through the center.

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    You must use a very sharp knife, and be careful.

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    You now have cutlets, which will take less time to bake.

* Per serving · 4 servings · Values may vary.

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