Oven Baked Parmesan-Romano Chicken

Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄2 cup  dried  Italian breadcrumbs
• 1⁄8 cup parmesan cheese, grated
• 1⁄8 cup romano cheese, grated
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon seasoning salt
• 2  tablespoons fresh flat-leaf parsley, finely chopped
• 1⁄2 teaspoon paprika
• 1⁄2 cup butter, melted
• 3  teaspoons fresh garlic, minced
• 6 (4 ounce)  boneless skinless chicken breasts

Directions

1. Heat oven to 375 degrees F.
2. Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
3. Combine butter and garlic in a 9-inch pie pan.
4. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
5. Place chicken breasts into ungreased 13x9-inch glass baking dish.
6. Drizzle with any remaining butter mixture.
7. Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).