Potato-Crusted Herb Baked Chicken

Ingredients

• 0.5 cup pillsbury best® all purpose flour divided
• 0.5 teaspoon pepper black
• 1 large eggs 
• 0.8 cup parsley flakes 
• 0.8 cup potatoes mashed hungry jack®
• 3 teaspoons lawry's seasoned salt divided
• 1 lb chicken breasts boneless skinless
• 3 tablespoons vegetable oil pure crisco®
• 2 tablespoons water 

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. HEAT oven to 450F.
2. Brush baking pan with vegetable oil. Pound chicken breasts to even 1/2-inch thickness.
3. COMBINE 1/4 cup flour, 1 1/2 teaspoons seasoned salt and black pepper in a shallow dish.
4. Combine egg and water in another shallow dish; beat with fork until frothy.
5. Combine potato flakes, parsley flakes and remaining 1/4 cup flour and 1 1/2 teaspoons seasoned salt in another shallow dish; toss gently to evenly distribute seasonings.
6. COAT chicken breasts with flour mixture; dip into egg mixture. Coat with potato flake mixture, patting until chicken is thoroughly coated; shake off excess breading.
7. Place on prepared pan.
8. Bake 10 minutes. Turn chicken over; continue baking 6 to 8 minutes or until instant-read thermometer reaches 165F.
9. Heat 3 tablespoons oil in large nonstick skillet over medium heat.
10. Place breaded chicken breasts in skillet. Cook 4 to 5 minutes per side until golden brown or until instant-read thermometer reaches 165F.