2 whole (4 halved) skinned and boned chicken breasts
1 egg white
2 tbsp. milk
1 c. instant potato flakes or buds
1 tsp. garlic powder
1/4 c. grated Parmesan cheese
1/4 c. butter, melted
Celery leaves and thin slices celery for garnish

Beat egg whites and milk in bowl. Mix potato flakes, garlic powder and cheese in another bowl or plate. Roll chicken first in egg mix, then in potato flake mixture. Melt butter and drizzle on coated chicken in shallow baking pan. Bake, and garnish with celery for serving. Tip: Recipe ingredients are enough for 2 to 3 more breasts and can be baked ahead and reheated.