Place beaten egg in a shallow bowl and dip each piece of chicken in the egg to moisten. Roll chicken in the coating, making sure it is evenly covered. Shake off excess coating before placing on baking sheet. Bake chicken for 45-55 minutes, cutting into the thickest part of a breast piece to check that the inside is no longer pink and juices run clear.

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Shortcut: If you don't want to mix the coating ingredients, try a pre-flavored instant potato flake mix that already has herbs and spices added. If you do this, omit the salt, pepper, garlic and onion powders, but keep the parmesan. Baking chicken can still yield tasty, crispy goodness with less fat, especially when properly drained. To avoid soggy-bottomed chicken, place a wire baking rack on the baking sheet and arrange the chicken on top of it before cooking. This will keep the chicken out of any juices that collect on the pan.