2 1/2 to 3 lbs. chicken legs and breasts (about 8 pieces)

Remove skin and visible fat. 2 tbsp. lemon juice 1 tsp. minced, peeled garlic 1/2 tsp. salt 1/8 tsp. black pepper 1/2 c. dry bread crumbs

Heat oven to 375 degrees. Rinse chicken and pat dry with paper towels. In a small skillet melt butter over moderate heat. Remove from heat; mix in lemon juice, garlic, salt and pepper.

Place bread crumbs on a plate. Dip each piece of chicken in butter mixture to coat and roll in bread crumbs until coated evenly.

Place on a lightly greased baking sheet and bake 50 minutes, until brown and crisp.

Makes 4 to 6 servings. For diet serving allow 1/2 breast or 1 leg. Wrap and refrigerate 1 diet portion for lunch.

NOTE: Because this dish is such a favorite among dieters, we've added microwave instructions that cut cooking time in half.

MICROWAVE INSTRUCTIONS:

Melt butter in a 1 1/2 quart casserole and coat chicken as directed above, substituting 1/4 teaspoon garlic powder for the minced garlic. Place in a 3-quart oblong dish, with the meatiest pieces toward the outside of the dish. Cover with waxed paper and cook 18 to 22 minutes on high, turning dish halfway around and removing waxed paper after 10 minutes.