The bread crumb topping makes a simple baked chicken simply fabulous. The bread crumbs are full of buttery goodness (making them not the healthiest of things). A little garlic, some salt and pepper give them a bit of spiciness. Locatelli romano gives the chicken a slight Italian twist. This recipe is inspired by Jean Anderson’s “The New Doubleday Cookbook.”

We pre-heat the oven to 350 degrees.

We start preparing by mincing the garlic and adding it to a bowl with the butter. We put the bowl into the microwave and cook for about 30 seconds to melt the butter and infuse it with garlic flavor.

In another bowl we place the fresh bread crumbs, Locatelli cheese, a little salt (the cheese is salty so we go light) and some freshly ground black pepper. We add the parsley, mix, and taste for seasoning.

We butter a piece of aluminum foil and place it on a cookie sheet. We line up the bowl with the melted butter, the bowl with the crumb mixture, and then the cookie sheet.

We rinse the chicken breasts and remove the skin with scissors. We pat dry with paper towels and place the chicken one at a time into the butter and then the crumbs. We put the chicken breasts onto the foil-lined cookie sheet. We pour the remaining butter onto the remaining crumbs and stir with our hands. We heap these buttered crumbs onto the already coated chicken to fill in any gaps.

We cook in the oven for 50 minutes. We want the chicken to be cooked through and have an internal temperature of 170 degrees. We remove them from the oven, let rest for 5 minutes on a clean plate, and then enjoy!

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