Drop the egg yolks, chopped garlic and chicken breasts into Ziploc plastic bag. Press out as much air as possible and seal. Massage the bag to make sure the chicken pieces are all will coated with the egg and garlic is well distributed. Refrigerate for at least 4 hours, up to overnight.
Preheat oven to 400 degrees. Place melted butter in 9 x 13" glass baking dish, tipping dish until bottom of pan is coated. In a small mixing bowl, combine the bread crumbs, cheese, parsley, salt and pepper. Dredge chicken pieces in this mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top. Bake for about 40 minutes, or until no pink remains in the chicken and the juices run clear.