Oven-Baked Parmesan-Romano Chicken

• 1/2 cups Dried Italian Breadcrumbs
• 18 cups Parmesan Cheese, Grated
• 18 cups Romano Cheese
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Seasoning Salt
• 2 Tablespoons Fresh, Flat-leaf Parsley, Finely Chopped
• 1/2 teaspoons Paprika
• 1/2 cups Butter, Melted
• 3 teaspoons Fresh Garlic, Minced
• 6 pieces Boneless Skinless Chicken Breasts, 4 Ounces Each

1. Heat oven to 375 degrees F.
2. Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in a shallow bowl; set aside.
3. Combine butter and garlic in a 9-inch pie pan.
4. Dip 1 chicken breast at a time into the butter mixture; place into breadcrumb mixture, turning to coat evenly.
5. Place chicken breasts into an ungreased 13x9 inch 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, freshly ground black pepper, salt, parsley, paprika, butter, fresh garlic, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/oven-baked-parmesan-romano-chicken/ (may not work)