2 (2 1/2-3 lb.) chickens, cut up
1 loaf stale unsliced bread
3/4 c. grated Parmesan or Romano cheese
1/4 c. chopped parsley, optional
Pinch of garlic powder
2 tsp. salt
1/8 tsp. pepper
1 c. melted butter

Grate bread into fine crumbs (2 cups). Spread out in pan to dry overnight. Mix crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken pieces into melted butter, then in crumb mixture. Coat well. Put in open shallow roasting pan. Pour remaining butter over all and bake an hour at 350 degrees. Do not turn chicken, baste often with drippings. Serves 4-6.