Oven Baked Parmesan-Romano Chicken

• 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

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).

italian breadcrumbs, parmesan cheese, romano cheese, fresh ground black pepper, salt, parsley, paprika, butter, fresh garlic, chicken breasts

Taken from www.food.com/recipe/oven-baked-parmesan-romano-chicken-364484 (may not work)