Chicken Parmesan

INGREDIENTS

• 1 clove garlic, minced or 1/4 t garlic powder
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs, I use panko but other is fine too
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley or dried, about 1 Tablespoon
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt or garlic powder
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

METHOD

 
 

1 Preheat oven to 450°F.

Pat the chicken pieces dry with paper towels. Butter will stick to dry chicken.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15-20 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. If you want, turn the chicken over 10 minutes into cooking.

Serve with sliced tomatoes and mashed potatoes.

I served this to our first houseguest, Bill, a week after moving to Alaska.  Two thumbs up.

Yield: Serves 4-6.