Crunchy Baked Parmesan Chicken

• 4 chicken breasts, bone in, skin on
• 2 cups gluten-free Rice Chex cereal
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon Italian herbs
• 2 eggs
• 1 teaspoon water
• Olive oil
• Salt & Pepper

Directions

1. Preheat the oven to 375° F.
2. Pulse the Rice Chex cereal, garlic powder, onion powder, and Italian herbs in a food processor until it resembles bread crumbs. Place this mixture in a pie pan and add the Parmesan cheese. Mix well and set aside.
3. Make an egg wash in another pie pan using the teaspoon of water. I just whisk it together with a fork. Set aside.
4. Line a jelly roll pan (cookie sheet with sides) with parchment paper.
5. Roll each piece of chicken in the egg wash then in the cereal/cheese mixture. Place the chicken on the parchment paper then salt & pepper each piece. Drizzle each piece with a little olive oil.
6. Bake for 45 minutes or until juices run clear.