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.
Heat oven to 375ºF.
Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in a shallow bowl; set aside.
Combine butter and garlic in a 9-inch pie pan.
Dip 1 chicken breast at a time into the butter mixture; place into breadcrumb mixture, turning to coat evenly.
Place chicken breasts into an ungreased 13×9 inch baking dish. Drizzle with any remaining butter mixture.
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).
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My husband said it was the best chicken I’ve ever made and my kids loved it. We couldn’t believe how juicy it was. I made one minor change by using Emeril’s Original Essence instead of seasoning salt and paprika. An important note: don’t wash the pan until you’ve spooned up the gooey baked pan bits! A simply fabulous recipe!!!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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