4 skinless, boneless chicken breast halves
1/2 cup barbecue sauce
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 inch) pie pan
3 tablespoons grated Parmesan cheese
1 teaspoon prepared horseradish
Place chicken in a shallow dish or bowl and pour barbecue sauce over chicken, stirring to scrape up bits of browned marinade. Sprinkle with parsley, salt and pepper.
Place pie pan on a baking sheet and press cheese over chicken. Bake uncovered at 350 degrees for 10 minutes, or until chicken is no longer pink and juices run clear. Use tongs to lower chicken from baking sheet to broiling rack.
Remove foil from pie and, using a toothpick inserted in the center, poke holes in chicken. Brush marinade over chicken, and place on broiling rack.
Roast covered at 350 degrees for 20 minutes, turning chicken once, until juices run clear. Remove foil from pie and serve.