1 c. crushed pkg. herb-stuffing or coarse dry bread crumbs
2/3 c. grated Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, minced
1 (2 1/2-3 lb.) ready to cook frying chicken, cut up
1/2 c. butter, melted

Combine stuffing crumbs, cheese, parsley, and garlic. (If using bread crumbs, add 2 teaspoons salt and dash pepper). Dip chicken in butter, roll in crumbs. Place pieces, skin side up, so they do not touch in jelly roll pan or shallow pan. Sprinkle with remaining butter and crumbs. Bake in moderate oven (375 degrees) 45 minutes or until tender. Turning is unnecessary. Serves 4.