Form 8 patties, try not to overwork them, and roll each one lightly in
the remaining bread crumb - parsley mixture.
Now divide
the remaining bread crumbs and parmesan cheese amongst the 6 cups.
Dip the tops into
the remaining bread crumbs and brush or spray with olive oil.
Arrange the coated chicken breasts in the prepared baking dish, and top with
any remaining bread crumb mixture.
Roll each ball in
the remaining bread crumbs and place the meatballs on a parchment lined baking pan.
In a small bowl, stir together
the remaining bread crumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
Coat the outside of the burger patties in
the remaining bread crumbs.
Taste and adjust seasoning, garnish with parsley and
remaining bread crumbs.
Sprinkle
any remaining bread crumbs into the pan, on and around the chicken, then drizzle the remaining vinaigrette on top to moisten the crumbs.