4 chicken split breasts (about 1 pound total) or 8 chicken thighs, skinned (about 2 1/2 lbs. total)
2 tbsp. melted butter
1 c. corn bread or herb seasoned stuffing mix or cornflakes, coarsely chopped

Preheat oven to 375 degrees. Rinse chicken and pat dry. Dip chicken pieces into melted butter, then roll in stuffing mix to coat. Place chicken pieces in a 13 x 9 x 2 inch baking pan. Bake for 20 to 25 minutes for breasts or 35 to 45 minutes for thighs or until tender and no longer pink.

NOTE: For 8 servings, prepare as directed, except double recipe and bake chicken in two 13 x 9 x 2 inch pans. For 12 servings, prepare as directed, except triple recipe and bake chicken in two 15 x 10 x 1 inch pans.