3/4 c. Quaker Oat Bran hot cereal, uncooked
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt (optional)
1 egg white, slightly beaten
1 tbsp. water
3 chicken breasts, split, boned, skinned (about 1 lb.)
2 tbsp. liquid vegetable oil butter
1/4 c. snipped fresh parsley or 1 1/2 tsp. parsley flakes

Heat oven to 350 degrees. In shallow dish, combine oat bran, garlic powder, pepper and salt; mix well. In another shallow dish, lightly beat egg white and water. Dip chicken into egg mixture, then coat with oat bran mixture. Place on wire rack in 15x10 inch foil-lined baking pan. Drizzle with butter. Bake 45 to 50 minutes or until chicken is tender and coating is lightly browned. Remove chicken to serving platter. Top with parsley. Squeeze lemon wedge over chicken before serving, if desired. Makes 6 servings.

TIP: To snip fresh parsley: Rinse with cool water and dry thoroughly. Remove stems; place parsley tops in short plastic cup. Using kitchen shears, snip parsley until well chopped.