Oven Fried Crispy Chicken

8 pieces chicken
440grams can of Cream of Chicken soup
2 tablespoons milk
5 tablespoons parsley (fresh or dried)
2 tablespoons minced garlic
2 1/2 teaspoons melted butter
1 cup fine breadcrumbs
paprika
rosemary
3-4 tablespoons sherry (opt.)


In a small bowl mix 1/3 can of soup and milk. In another bowl combine breadcrumbs and 3 tablespoons of parsley. Dip chicken first into soup mixture and then into crumbs. Place on a baking pan and sprinkle over lightly with paprika and rosemary. Drizzle melted butter over the chicken. Repeat for all pieces of chicken. Bake them at 190 degrees C for 45-60 minutes until tender. Mix remaining soup, onion, sherry and 2 tablespoons of parsley; heat and serve with chicken.