2 (2 1/2 lb.) chickens, cut up and sprinkled with salt and pepper
2 egg whites, slightly beaten
2 tbsp. Dijon-style mustard
1 c. bread crumbs
1 c. Parmesan cheese, grated
1 tbsp. paprika
1/2 tsp. garlic powder

Beat together egg whites and mustard. Set mixture aside. Combine bread crumbs, grated cheese, paprika and garlic powder. Brush chicken pieces with egg white mixture and dip them into the crumb mixture.

Set chicken pieces in buttered 12x16 roasting pan, in one layer. Bake at 350a degrees for 45 minutes. Pour herbed tomato sauce on top and continue baking for 40 minutes or until chicken is tender. I did 60 minutes on second baking and you can turn oven down and keep warm if dinner is delayed. Serve with Italian bread.

HERBED TOMATO WINE SAUCE:

1 onion, finely chopped
1/2 lb. mushrooms, cleaned and thinly sliced
4 tbsp. butter
1 tsp. herb seasoning
1/2 c. dry white wine
Salt and pepper to taste
1 lb. can stewed tomatoes, finely chopped

Saute onions and mushrooms in butter until onions are soft. Add seasoning and wine and cook for 10 minutes, uncovered. Add remaining ingredients and simmer for 20 minutes. Makes 3 cups.