2 to 3 lb. broiler, cut for frying or 3 chicken breasts, cut in halves
1 c. flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
2 tbsp. fat or oil
2 eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. butter

Heat oven to 400 degrees. Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk beaten together. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes.

Meanwhile, melt butter and fat in shallow baking pan in heated oven. Place coated chicken, skin-side-down in pan. Bake 30 minutes. Turn skin-side-up and continue baking until tender, about 30 minutes. Makes 6 servings. The rice recipe may be used white or yellow with the chicken.

YELLOW RICE (for Parmesan chicken) :
1 c. rice
2 c. chicken broth
1 tsp. salt
2 tsp. food coloring

(Turmeric may be a suitable substitute for part of the food coloring.) Combine rice, broth, food coloring and salt in 3 quart saucepan that has a tight fitting cover. Bring to boil and stir once or twice. Lower heat to simmering, cover and cook about 15 minutes without removing lid or stirring. Test rice and if not quite tender, replace lid and cook 2 to 6 minutes longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.