2 (2 1/2 to 3 lb.) broiler, fryers, cut up
1/4 c. milk
1/2 c. cornflake crumbs
1/2 tsp. rosemary, crushed
1/2 c. grated Parmesan cheese
2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees. Pour milk into a shallow dish or plate. On waxed paper, combine cornflakes crumbs, Parmesan cheese, salt, pepper and rosemary.

Dip chicken pieces in milk, then coat with crumb mixture. In greased, foil lined, large shallow roasting pan, arrange chicken pieces in a single layer. Bake 1 hour or until chicken is fork tender. Makes 6 to 8 servings.