10 chicken breast halves
10 chicken legs
3/4 c. flour
2 tsp. herb blend seasoning (I use thyme, basil, marjoram)
2 tsp. paprika
1 tsp. pepper
2 eggs or 4 egg whites
1/4 c. milk
1/4 c. dijon style mustard
1 1/2 tsp. chopped rosemary
3 c. dried bread crumbs
1/4 c. chopped parsley

Remove skin from chicken, wash and drain. Combine flour, herb blend, paprika and pepper. Place in paper or plastic bag. Coat 3 pieces at a time, shaking bag. Beat eggs, milk, mustard and rosemary together until smooth, set aside. Combine bread crumbs and parsley. Dip chicken in egg mixture shake off excess, then dip in crumb mixture to coat evenly. Place in shallow lightly greased baking pans. Let stand 30 minutes. Bake 10 minutes at 425 degrees, reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.