Crispy Bake Chicken

Reynold's wrap
4 boneless, skinless chicken breast halves (4-6 oz each)
2 eggs, beaten
2 Tbsp milk
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1 tsp. dried Italian seasoning
1/4 tsp. pepper

Preheat oven to 400. For easy cleanup, line a 9x13x2 inch baking pan with Reynold's wrap. Wash chicken; pat dry. Combine eggs and milk in bowl. Combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper on a sheet of wax paper. Dip chicken pieces one at a time in egg mixture, roll in crumbs mixture, turning coat evenly. Place in foil-lined pan. Bake 15-20 minutes until chicken is tender and juices run clear. Before serving spring with fresh herbs if desired.

Serves 4-6

Recipe from Reynold's kitchen.