Trust me -- this is easy   
a kissin' cousin to Crunchy Parmesan Chicken

Parmesan Herb Chicken

2 cups grated Parmesan cheese
¼ cup minced fresh parsley
2 tablespoons dried orégano
2 teaspoons paprika
1 teaspoon salt (optional)
1 teaspoon freshly ground black pepper
12 bone-in chicken breast halves
1 cup (1 stick) butter

In a shallow dish, combine Parmesan cheese, parsley, orégano, paprika, salt and pepper.  (Whether to include salt varies from palate to palate and can vary depending on the type of Parmesan cheese you use.  Parmesan cheese provides some saltiness so salt may be unnecessary.)
Rinse the chicken breasts; pat dry with paper towels. 
Preheat oven to 350° F.
Put half a stick of butter (4 tablespoons) in each of two shallow baking dishes — a 9-in. x 13-in. Pyrex pan or 15-in. x 10-in. x 1-in. baking pan — allow butter to melt in pans while oven is preheating.  Takes just a few minutes.  Remove pans when butter is melted, set on a heatproof surface, or a couple of potholders; allowing oven to continue to preheat.
Dredge breast halves with melted butter, then with the Parmesan cheese mixture.  Press gently to coat evenly.  Turn the chicken skin side up and push it to the side of the pan.  Repeat with the remaining chicken pieces.
Bake, uncovered, at 350° F. for 40 to 45 minutes or until the juices run clear.

Yield:  12 servings.

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