6 or 8 chicken breasts
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic salt
1/4 c. grated Parmesan cheese
1/4 c. butter
Celery leaves and thinly sliced celery for garnish

Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl mix potato flakes, garlic salt and Parmesan cheese. Roll chicken first in egg mix, then in the potato flake mix. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan. Bake at 400 degrees for 45 to 50 minutes or until juice runs clear when pierced with a fork. Transfer to serving platter, garnish with celery leaves and celery slices and serve.