Potato-Crusted Herb Baked Chicken

HEAT oven to 450ºF. Brush baking pan with vegetable oil. Pound chicken breasts to even 1/2-inch thickness. 

COMBINE 1/4 cup flour, 1 1/2 teaspoons seasoned salt and black pepper in a shallow dish. Combine egg and water in another shallow dish; beat with fork until frothy. 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.

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. Place on prepared pan. Bake 10 minutes. Turn chicken over; continue baking 6 to 8 minutes or until instant-read thermometer reaches 165°F. 

TIP For stovetop method: Heat 3 tablespoons oil in large nonstick skillet over medium heat. Place breaded chicken breasts in skillet. Cook 4 to 5 minutes per side until golden brown or until instant-read thermometer reaches 165°F.