3 to 4 chicken breasts, boned and skinned
3/4 c. dry bread crumbs (or crushed croutons)
3/4 c. Parmesan cheese (fresh grated is best - if using canned cheese, substitute about 1/4 c. finely chopped Monterey Jack for 1/4 c. Parmesan)
3 tbsp. finely chopped fresh parsley
2 tsp. salt (if want to)
1/4 tsp. white pepper
12 tbsp. butter
1 clove garlic
2 lemons
Paprika

Preheat oven to 350 degrees. Split each breast and pepper well. Blend bread crumbs, cheese, parsley, and salt with a fork. Melt butter and press garlic into it; simmer gently for 3 minutes. Dip each piece of chicken into the butter, then into the bread crumb mixture. Roll each piece up tightly. Place in a greased baking dish. Sprinkle excess crumb mixture on top. Slice lemons and lay on top of chicken. Sprinkle paprika on after pouring the remaining butter over the lemon slices. Bake 1 hour, basting twice.