Dutch Oven Chicken Parmesan

6 boneless, skinless chicken breasts (about 2 pounds) or about 2 pounds of chicken tenders
2 Tbsp. margarine melted (optional)
1/2 cup grated Parmesan cheese (2 oz)
1/4 cup dry bread crumbs
1 tsp. each dried oregano leaves and parsley flakes
1/4 tsp. each paprika, salt and black pepper (Spicy option: substitute up to 1/4 tsp. red pepper for black pepper)

Prepare charcoal for a 400 F oven. (For a 12 inch oven, use about 28 full
briquettes - this can vary depending manufacturer of briquettes and the size of the oven used). Combine dry ingredients. Dip chicken in melted margarine, if desired. Coat with dry ingredient mixture. A

rrange in a single layer in a 12-inch Dutch oven. When all of the briquettes are lit spread about 11 briquettes evenly inside a circle no larger than the bottom of the oven for bottom heat; spread the remaining briquettes evenly on top of the oven.

Bake 20 to 25 minutes or until tender. About half way through cooking, the breasts can be turned to brown both sides, if desired.

Remember to turn the oven 1/4 to 1/3 turn every 8 to 10 minutes.

Notes: When preparing for large gatherings, use chicken tenders or chicken nuggets (tenders cut into pieces about 3/4 inch long). Use a larger Dutch oven for larger quantities. A 14-inch Dutch oven can hold about 12 chicken breasts or about 4 pounds of chicken tenders/nuggets.