Title: Baked Chicken Parmesian

Ingredients:
3 chickens (2 1/2 - 3 lb each) cut up for frying *
4 1/2 C fresh bread crumbs **
1 1/4 C grated parmesian cheese
1 T salt
1/3 C chopped fresh parsley ***
1 1/2 C butter
1 clove garlic, crushed
1 T dijon mustard
1 1/2 t worcestershire sauce

Preparation Directions:
Wash the chickens, and pat them dry. #
Prepare the bread crumbs in a blender, using day-old firm-type white bread with the crust removed.
If you do not have a blender, use the fine side of a grater to make the crumbs. ##
Add the cheese, salt, and parsley to the crumbs, and mix well.
Spread the mixture in a shallow pan.
Melt the butter in a medium sized saucepan.
Add the garlic, mustard, and worcestershire sauce.
Stir well, and let the butter mixture cool, so that you can put your fingers in it, but do not let it congeal.
Preheat the oven to 350 degrees.
Dip the chicken pieces into the butter mixture, then roll them in the crumb-cheese mixture.
To be sure each piece is well coated, pat the coating on with your hands.
Place the pieces of chicken on a large, shallow baking tray.
You may have to use two.
Pour remaining butter over the chicken.
Bake until golden and tender, about 1 hour to an hour and a quarter.
Baste once or twice with the pan drippings.

Notes:
* I don't do this; I use boneless skinless chicken breasts, as many or as few as I need to cater to how many I'm cooking for.
** I use canned bread crumbs; I get a better coating out of it. I've never tried fresh, but probably works just as good.
*** The last time I made this, I used dried parsley, because I could not find good, fresh parsley in the store. I did not note a difference.
# If you do not use whole chickens, skip this.
## If you're using pre-made bread crumbs, skip this.