Ingredients
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1 1/2 cups dry breadcrumbs (use only dry, fresh will not stick)
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1/2 cup parmesan cheese
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1 tablespoon minced fresh parsley (or to taste) or 1 -2 teaspoon dried parsley (or to taste)
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1/2 teaspoon garlic powder
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salt and pepper (can use seasoning salt if desired)
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1/2 cup butter (melted in the microwave with the garlic)
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1/4 cup fresh lemon juice (can use more, do not use bottled, I use the juice of 1 whole lemon)
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5 -6 boneless skinless chicken breasts (pounded to about half)
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paprika
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1 tablespoon finely minced fresh garlic clove (can use more or less)
Instructions
- Preheat oven to 350°.
- 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.
- In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
- 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.
- Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
- 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.
- Place a slice of cheese on top the last 10 minutes of baking if desired.
- 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).