BAKED PARMESAN CHICKEN

2 tab. margarine

olive oil nonstick cooking spray

½ cup plain dried bread crumbs

¼ cup grated Parmesan cheese

2 tab. cornmeal

½ tea. paprika

1 egg white

3½ lb. chicken cut up and skin removed

green onions for garnish

Grease jelly-roll pan. On waxed paper, mix bread crumbs, cheese, cornmeal and paprika. Beat egg white with fork. Dip each piece of chicken in egg white, then coat with bread crumb mixture. Place in pan; spray lightly with cooking spray or use melted margarine. Bake 425' for 35 min. (or 375’ for 1 hour) or until coating is crisp and juices run clear when pierced with tip of knife. Garnish with green onions. Makes 4 main-dish servings. * Cover pan of breasts for the first 15 min. since it may become too dry.

CHICKEN AND RICE CASSEROLE

10 ¾ oz. can low sodium Cream of Mushroom Soup

1 cup water

¾ cup uncooked regular white rice

¼ tea. paprika

1/8 tea. pepper

4 skinless, boneless chicken breast halves

In 2 qt. shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375’ for 1 hour. Or until done.