INGREDIENTS
- 1 clove garlic, minced (1 teaspoon)
- 1 stick butter (1/2 cup or 1/4 pound),
melted
- 1 cup dried bread crumbs
- 1/3 cup grated Parmesan cheese (or 2/3
cup if you are using a Microplane zester)
- 2 Tbsp chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt (can sub
regular salt)
- A large pinch of Italian seasoning
(herb mix)
- 1/8 teaspoon ground black pepper
- 2 lbs of skinless, boneless, chicken
meat, cut into 1-inch to 2-inch wide pieces
DIRECTIONS
1 Preheat
oven to 450°F. Pat the chicken pieces dry with paper towels. Patting the
chicken pieces dry will help the chicken pieces have crispy breading when
baked.
2 In
a small bowl, stir the minced garlic into the melted butter. In another bowl
mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian
seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic
melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.
Note that if chicken pieces are cold,
they may cause the melted butter to thicken, leaving too much butter
sticking the chicken pieces. If you see this happening, just reheat the
butter.
3 Place
coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to
leave a little room between each piece. (You may need to use more than one
roasting pan.) Drizzle with remaining garlic butter and bake uncovered 15
minutes, or until chicken is cooked through and juices run clear. Note that the
chicken will get much more browned on the bottom side than on the top.