Oven Chicken Romano

Looking for an alternative to fried chicken? This baked breaded chicken browns beautifully, has a tasty crust, and is a real kid pleaser. It easily scales up or down to feed a few or a crowd. It's also great cold and travels well for picnics and potlucks. If you don't have Romano cheese on hand, Parmesan works just as well. Found in the Better Homes & Garden Heritage Cookbook. This dish pairs really well with Kittencal's Parmesan Egg Noodles and green beans.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 16 pieces

Ingredients

• 2  whole chickens, cut up (about 2-1/2 to 3 pounds each)
• 1  cup butter, melted
• 1 1⁄3 cups  seasoned dry bread crumbs
• 2⁄3 cup romano cheese, grated
• 1⁄2 cup parsley, chopped

Directions

1. Preheat oven to 375 degrees F.
2. Grease two large shallow baking pans or cookie sheets.
3. Combine breadcrumbs, Romano cheese and parsley.
4. Dip chicken into melted butter; roll in bread crumb mixture.
5. Place chicken skin side up in the baking pans.
6. Top with remaining butter and crumb mixture.
7. Bake until done, about 1 hour.
8. Garnish with parsley if desired.