1/3 cup grated Parmesan cheese
2 tsp. parsley flakes, if desired
3/4 to 1 tsp. garlic salt
1 (3 to 3-1/2 lb.) cut up frying chicken, skinned if desired
1/3 cup margarine or butter, melted
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| CRISPY HERB BAKED CHICKEN | ||
| Yields 4 | ||
| 2/3 cup Hungry Jack Mashed Potatoes 1/3 cup grated Parmesan cheese 2 tsp. parsley flakes, if desired 3/4 to 1 tsp. garlic salt 1 (3 to 3-1/2 lb.) cut up frying chicken, skinned if desired 1/3 cup margarine or butter, melted |
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| Heat oven to 375. Grease or line with foil and grease 15 x 10 x 1-in. baking pan or 13 x 9-in. pan. Combine potato flakes, Parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed. Dip chicken pieces in margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear. | ||