6 chicken breasts
2 tbsp. parsley flakes
1/4 tsp. red cayenne pepper
1/4 tsp. pepper
1/2 c. melted butter
1 c. Parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. salt
2 c. Corn Flake crumbs
2 c. chicken broth (recipe follows)

De - bone chicken, saving bones and skin for broth. Mix cheese, parsley flakes, garlic powder, peppers and salt together. Dip chicken in melted butter, roll in cheese mixture and then in Corn Flake crumbs. Fold in tight roll and fasten with a toothpick. Place in casserole dish. Spoon broth over chicken, bake uncovered at 350 degrees for 1 hour. Baste with broth several times while cooking.

BROTH:

Chicken bones and skin
2 chopped celery stalks
1 sm. onion, chopped
Salt and pepper to taste

Combine all ingredients and cover with water. Simmer for 2 hours and strain. Pour into jar and may be made up ahead and frozen. Thaw before using.