Chicken (can use any kind of pieces, we use skinless, boneless breast cutlets)
Flour
Bread crumbs (we use Progresso Italian-flavored)

MARINADE:

oli ve oil
Cider vinegar
2 dashes tamari sauce
Minced and pressed garlic
Basil
Black pepper

If necessary, remove and discard chicken skins, cut into desired size serving pieces.

Marinate pieces in sauce, the longer the better. (Make amount of marinade according to how much chicken you are baking: for 1 pound of cutlets I use approximately 1/2 to 2/3 cup. Use approximately the same amounts of oil and vinegar.)

Before cooking, preheat oven to 350 degrees. Add enough flour to marinaded chicken to adhere marinade to meat; should be "sticky" not wet or runny. Dredge individual pieces in bread crumbs.

Bake covered with foil. Remove foil for last 10 minutes. (Again baking time depends on size and quantity of chicken pieces; for smallish breast pieces, baking time is approximately 30 minutes.

NOTE: Bake on lightly greased pan.