Parmesan Encrusted Chicken

1) Preheat oven to 400F. Line a cookie sheet with Reynolds nonstick foil or coat regular foil with cooking spray.
2) You will need three containers for coating the chicken. Into the first, mix the bread crumbs and parmesan cheese, set aside.
3) Second, beat the eggs and water, set aside.
4) Third, the flour.
5) Trim your chicken of any excess fat. Season generously with salt and pepper.
6) In this order, coat the chicken: first in flour, then the egg mixture, and finally the bread crumbs. Be sure you have evenly coated each piece.
7) Drizzle a small amount of olive oil over the foil-lined sheet and place breaded chicken on the sheet. Lastly, drizzle a bit more oil over the chicken. Bake for 25-30 minutes or until golden brown and crispy.

Note: if the chicken breasts are very large, you can slice them horizontally, carefully holding the top of the breast with your hand and slicing through the center. You must use a very sharp knife, and be careful. You now have “cutlets,” which will take less time to bake.