4 bone-in chicken breasts, skin removed (1/2 of whole breast)
1/4 c. lo-cal Italian salad dressing
1 tbsp. white Worcestershire sauce
1/2 c. fine dry Italian bread crumbs
2 tbsp. dried minced onion, crushed
1/2 c. Parmesan cheese
2 tbsp. parsley (optional)
1/4 tsp. garlic powder
1/4 tsp. pepper
1 carton EggBeaters

Marinate chicken in salad dressing and Worcestershire sauce overnight, turning occasionally. Preheat oven to 350 degrees. Spray 9 x 13 inch dish with Pam. In bowl or plastic bag, mix bread crumbs, cheese, parsley, garlic powder, onion and pepper.

In another bowl mix EggBeaters to blend. Dip chicken one at a time in EggBeaters, then roll or shake in crumbs, coat thoroughly.

Place bon side up in pan. Bake 1 hour. Do not turn. May be doubled (except egg). May also be used for lean, boneless pork chops.