Preheat oven 375 degrees.

Flatten the chicken breasts to even out the thickness (about 1/2 inches thick)

Place chicken in an ovenproof baking dish or pan.

Note: I use a regular 6 quart large saute pan.

Mix together the salt, black pepper and paprika in a pinch bowl or small plate.

Season the chicken breasts thoroughly all over.

In a medium size frying pan, over medium heat, add the butter and shallots. Saute 3 to 5 minutes until transluent.

Note: It is not necessary to fully melt the butter before adding the shallots.

Add the garlic. Cook up to 1 minute.

Add the cilantro and lemon juice. Cook 30 seconds to 1 minute. Turn off the stove.

In a small bowl, mix together the breadcrumbs and cheese. Add 1 1/2 tablespoons butter sauce. Mix to coat the crumb mixture.

Pour the remaining butter mixture all over the chicken breasts.

Place the lemon slices around the chicken breasts.

Sprinkle the top of the breasts with the breadcrumb mixture. Optional, drizzle with extra virgin olive if desired.

Bake in the preheated oven for 30 to 35 minutes or until breasts reaches 165 to 175 degrees internal temperature. Garnish with extra parmesan cheese and chopped cilantro or parsley.

Plate and serve. Enjoy.