Chicken on the Bones - with Skin!

Remember when we used to eat chicken on the bones? With the skin? If for some reason we wanted chicken without bones and skin, we boned and skinned it ourselves. It wasn't the most pleasant task in the kitchen, so we usually just cooked it as was. Then along came conveniently boned and skinned chicken breast halves, individually flash frozen and available for purchase in giant bags at places like Costco, and for a pretty good price. Is it just me or is there something spineless about boneless-skinless? (I really just wanted to say that. I actually love the convenience of boneless-skinless chicken breasts.)
Here's a recipe for the world's best chicken. It has to been made with bones and skin intact. I've tried it without. Don't even bother. Really - chicken with bones and skin. Try it. I promise that everyone you serve it to will love it. Young people might want to know what kind of animal it is that comes to the table with bones and skin. Just make something up.

Parmesan Chicken Breasts

6 chicken breast halves with bones and skin
1 cup bread crumbs

2/3 cup Parmesan cheese (just the dried powdered kind in the can)
2 Tablespoons dried parsley
1 Tablespoon salt
1 1/2 teaspoons black pepper
1/2 cup melted butter
2 cloves garlic, minced (I use garlic-in-a-jar)
4 tablespoons freshly squeezed lemon juice (don't even think about bottled lemon juice - for anything!)
paprika

Combine bread crumbs, Parmesan cheese, parsley, salt and pepper. Set aside. Combine melted butter, garlic and lemon juice. Rinse chicken breast halves under cold water and pat dry with paper towels. Dip chicken pieces in butter mixture and then in bread crumb mixture. Place in 9 x 13 pan. Pour extra butter mixture over chicken and sprinkle with paprika. Bake at 350 degrees for 40 minutes.