Breaded Lemon-Garlic Chicken Breasts

This is one of my family's favorite chicken recipes (I have many posted on this site!) --- to save time you may coat with the breading mixture, roll up the breasts and refrigerate until ready to bake --- the subtle lemon flavor gives the chicken it a really nice kick --- there is no need to pound the breasts thin just roll them up as tightly as you can they will stay together during and after baking, also I have even topped them with sliced mozzarella cheese :)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  dry breadcrumbs (use only dry, fresh will not stick)
• 1⁄2 cup parmesan cheese
• 1  tablespoon  minced fresh parsley (or to taste) or 1 -2  teaspoon dried parsley (or to taste)
• 1⁄2 teaspoon garlic powder
•  salt and pepper (can use seasoning salt if desired)
• 1⁄2 cup butter (melted in the microwave with the garlic)
• 1⁄4 cup fresh lemon juice (can use more, do not use bottled, I use the juice of 1 whole lemon)
• 1  tablespoon  finely minced fresh garlic clove (can use more or less)
• 5 -6  boneless skinless chicken breasts (pounded to about half)
•  paprika (optional)

Directions

1. Preheat oven to 350°.
2. Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
3. In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
4. In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
5. Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
6. Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
7. Place a slice of cheese on top the last 10 minutes of baking if desired.
8. Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).