|The left over butter is sprinkled on top to help crisp the chicken upon baking.|
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup dried parsley flakes
1/8 tsp. Pepper
1 tsp. Paprika
1 tsp. Oregano
2 Tbsp. Salt
Mix above ingredients well and set aside. Melt 1 cup of butter (if unsalted butter is used, add a little salt for flavor). Dip chicken in melted butter then roll in crumb mixture until well coated. Arrange breaded pieces in shallow foil lined baking pan. Pour remaining butter over chicken. Bake in moderate oven (180 degrees Celsius) for 20-30 minutes until juices run clear and chicken is golden brown.
**I must note that normally when I make this dish for our family of five I use HALF of the recipe above. It makes quite a bit of breading, even enough for about a kilogram of skinless, boneless chicken breast.
I serve this with pasta and some marinara sauce. Top with a little grated Parmesan cheese. Garlic bread on the side. Delicious!