6 to 8 chicken breasts or pieces or a whole small chicken
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic powder
1/4 c. grated Parmesan cheese
1/4 c. butter
Thinly sliced celery for garnish

Wash chicken pieces; set aside. Beat egg and milk in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in the egg mixture and then in the potato mixture.

Melt the butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan.

Bake at 400 degrees for 45 minutes or until juices from chicken run clear when pierced with a fork.