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.
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.
Serving Size (1/4), Calories 280 (Calories from Fat 100), Total Fat 12g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 100mg, Sodium 580mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 0g), Protein 26g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.