Imperial Chicken

        Imperial Chicken

4 cups plain dry breadcrumbs
½ cup Parmesan cheese
2 T paprika
¼ cup chopped parsley
1 ½ tsp garlic powder
1 ½ tsp salt
1 ½ tsp pepper
12 skinned and boned chicken breast halves
1 cup butter, melted

Stir together first 7 ingredients in a shallow dish.  Dip chicken in butter, dredge in breadcrumb mixture.  Place in 2 lightly greased 15x10-inch jellyroll pans.  Bake at 350 for 30-35 minutes or until done.   Yield: 12 servings.

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