Tender, moist and delicious, this lightly seasoned baked chicken is perfect for the whole family!

3 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon crushed, dried oregano
6 boneless skinless chicken breast halves

1. Place melted butter in a shallow bowl. In another shallow bowl, combine all the remaining ingredients except the chicken breasts.

2. Dip chicken breasts first in melted butter, then in crumb mixture to coat. Place in a greased 15x10x1-inch baking pan.

3. Bake at 375 degrees F, uncovered, for 40 to 45 minutes or until juices run clear. Makes 6 servings.

Emily

1 (15-1/4 oz) can sliced peaches
4 boneless skinless chicken breast halves
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
1 (6 oz) package chicken stuffing mix

Drain the peaches, reserving the syrup. Set aside 8 peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set the peaches and syrup aside.

In a large skillet over medium heat, brown the chicken in oil. Stir in the butter, brown sugar, vinegar, allspice and reserved syrup. Bring to a boil. Reduce the heat; cover and simmer 5 minutes. Stir in the dried stuffing mix and diced peaches. Remove from the heat. Cover and let stand 5 minutes; serve with peach slices. Makes 4 servings.

Emily

2 tablespoons butter or margarine, softened
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/4 teaspoons seasoned salt
1/4 teaspoon pepper
2 eggs, well beaten
4 to 6 boneless skinless chicken breast halves*

1. Grease a 13×9-inch baking dish with softened butter or margarine. Set aside. In a shallow dish, combine cornflakes, flour, seasoned salt and pepper.

2. In a separate shallow dish, beat eggs with wire whisk. Dip chicken breast in egg, shake off excess and roll in cornflake mixture.

3. Arrange chicken in buttered dish, meatier side down. Bake, uncovered, at 425 degrees F for 20 minutes; turn chicken over and bake 10 to 15 minutes longer or until meat is no longer pink. Test by cutting into the thickest part of chicken breast. Makes 4-6 servings.

* 4 chicken drumsticks and 4 chicken thighs, skin removed, may be substituted for the chicken breast halves, if desired.