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- add 2 cups Italian-seasoned breadcrumbs
- add 1 cup grated Romano cheese
- add Salt and ground black pepper to taste
- add 1 tablespoon fresh minced parsley
- add 4 cloves garlic, chopped
- add 6 boneless, skinless chicken breast halves
- add 1/2 cup extra virgin olive oil
- add For lemon-garlic sauce:
- add 1 teaspoon fresh minced parsley
- add 1 or 2 cloves of garlic, according to taste, mashed
- add Juice of 5 lemons
- add Salt and ground black pepper, to taste
- add 1/4 teaspoon crushed red pepper
- add 1/3 cup extra virgin olive oil
- add 1/4 cup water
Instructions
- Mix together breadcrumbs, Romano cheese, salt, black pepper, parsley and garlic. Dip chicken in olive oil, then into breadcrumb mixture to coat. Place on foil-lined cookie sheet treated with non-stick vegetabel spray. Bake at 350 degrees 30 to 35 minutes, or until golden and tender. (If breasts are especially thick, add 5 minutes to cooking time.)
- Serve at once, alone or topped with lemon garlic sauce.
- To make sauce: Whisk together all sauce ingredients.

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