MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Zeno's Oven Fried Parmesan Garlic Chicken
Categories: Poultry, Breads, Vegetables, Herbs, Cheese
     Yield: 8 Servings

     8    Boned chicken breast halves
   1/2 c  Butter
     2 cl Garlic; pressed
     1 c  Fine dry breadcrumbs
   2/3 c  Parmesan cheese; grated
   1/4 c  Parsley; chopped -OR-
 1 1/2 tb Dried parsley flakes
     1 ts Salt
   1/2 ts Ground black pepper

 Gather the ingredients.

 Set the oven @ 375 F/190 C. Line a large, rimmed baking sheet with
 foil or parchment paper.

 Combine the butter and garlic in a saucepan and heat over
 medium-low heat until the butter has melted and the mixture is
 simmering. Pour the butter mixture into a wide, shallow bowl.

 Combine the breadcrumbs, Parmesan cheese, chopped parsley, salt,
 and pepper.

 Dip chicken pieces in butter and then roll them in crumb mixture.
 Arrange the coated chicken breasts on the prepared baking sheet.

 Bake the chicken for about 25 to 35 minutes. Large chicken breasts
 might take longer.

 Enjoy your meal!

 TIPS: Chicken breasts can become dry when overcooked, so try to
 time them based on the size and thickness. Small chicken breasts or
 cutlets will take far less time than larger pieces. Large chicken
 breasts can take as long as 45 to 50 minutes, while small or
 flattened pieces will be done in as little as 20 to 30 minutes. A
 reliable instant-read thermometer is a handy tool to have in your
 arsenal.

 Many people prefer the stronger flavor of flat-leaf parsley, but
 curly parsley is just fine. Add more or less, as desired.

 RECIPE VARIATIONS: For a crunchier coating, replace the fine dry
 breadcrumbs with panko crumbs.

 For a spicy coating, add 1 to 2 ts of Cajun or Creole seasoning to
 the breadcrumb mixture. Reduce the salt to 1/2 ts if the seasoning
 blend contains salt.

 For additional color, add 2 ts of ground sweet paprika to the
 breadcrumb mixture. Or add smoked paprika for smoky flavor.

 Add extra herbs to the Parmesan and breadcrumb coating. Add about
 1 tb of finely chopped fresh chives or thyme. Or add about 1 ts of
 dry Italian herb blend.

 RECIPE FROM: https://www.thespruceeats.com

 Uncle Dirty Dave's Archives

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