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CRISPY BAKED PARMESAN CHICKEN 
2 c. freshly grated Parmesan cheese (about 10 oz.)
1 1/2 c. prepared bread crumbs
1 1/2 tsp. white pepper
1 tsp. salt
3 eggs
2 tbsp. water
3 broiler chickens (about 2 lbs. each) skin removed, and each cut into 8 pieces
1/2 c. (1 stick) unsalted butter, melted

Spray baking pans with vegetable cooking spray. Do not use foil or chicken will stick to pans. Combine Parmesan cheese, bread crumbs, pepper and salt in large bowl. Whisk eggs and water in large bowl. Using a fork, dip chicken pieces first in egg mixture, tapping against bowl to remove excess liquid, then in Parmesan mixture to coat.

Place in prepared pan, skinned-side up. Bake in preheated oven (400 degrees) for 25 minutes. Brush chicken with melted butter. Bake 20 to 30 minutes longer or until juices run clear when chicken is pierced with knife. Makes 12 servings.

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