Incorporating Parmesan cheese in the crumb mixture makes Imperial Chicken feel decadent even though it's baked instead of fried.
Makes 12 servings
4 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons paprika
1/2 cup dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
12 skinned and boned chicken breast halves
1 cup butter or margarine, melted
Combine first 7 ingredients in a shallow dish.
Dip chicken in butter; dredge in crumb mixture. Place in 2 lightly greased 15- x 10-inch jellyroll pans.
Bake at 350° for 30 to 35 minutes or until done.