3 cup crisp rice cereal
1/2 cup walnuts, chopped
1/2 cup butter
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 lb chicken pieces, skinned
CHOP NUTS AND CEREAL IN FOOD PROCESSOR UNTIL CRUMBS ARE FINE. SET ASIDE. COMBINE BUTTER, GARLIC POWDER, SALT AND PEPPER. STIR WELL. DREDGE CHICKEN IN BUTTER MIXTURE THEN IN CEREAL MIXTURE. ARRANGE CHICKEN IN A 15 X 10 JELLY ROLL PAN. POUR REMAINING BUTTER MIXTURE OVER THE CHICKEN. BAKE AT 350 DEG F. FOR 1 HOUR OR UNTIL DONE.
