Annette Richards Chicken Breasts - cooking recipe

Ingredients

14 half breasts, boned and skinned
1 1/2 c. Pepperidge Farm bread crumbs
1 1/2 c. grated Parmesan cheese
3 Tbsp. chopped parsley
1/2 c. minced onion
1 tsp. salt
1/2 lb. butter

Preparation

Combine dry ingredients.
Melt butter.
Dip chicken into butter until coated, one piece at a time, then dip chicken into dry mixture.
Roll chicken into balls.
Place in buttered baking dish.
Cover.
Bake at 350\u00b0 for 1 1/4 hours.