PUDDING:

1 c. flour
1 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
3 eggs
1/4 c. parsley

Stir flour, baking powder, salt and beat in milk, eggs and parsley. (This can be done before chicken is cooked or while it's cooking.)

CHICKEN:

1/4 c. oil
1/3 c. flour
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. sage
1 broiler-fryer (about 3 1/2 lbs.) or boneless breasts

1. Pour oil in 2 1/2 quart round casserole or 13"x9"x2" dish. Combine flour, salt, pepper, sage on waxed paper.

2. Coat chicken with flour mixture. Rub chicken skin side down in oil; turn.

3. Bake in hot, 400 degree, oven 40 minutes to 1 hour.

4. Pour pudding over chicken. Don't remove excess fat from baking dish. Place on cookie sheet to catch over flow. Return to oven for 20 to 25 minutes or until brown.