More Italian…

This recipe is a big hit at my house.  It’s one of those meals that there are never any leftovers of.  This recipe came from necessity—I could never find a recipe for Parmesan Chicken that I really loved.  Either the flavor wasn’t quite up to par or the chicken wasn’t crispy enough.  This recipe more than compensates for both.  Enjoy!

Parmesan Chicken

Ingredients

• 1 clove garlic, minced
• 1/2 cup unsalted butter, melted
• 1 cup dried bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1 tablespoon Italian seasoning 
• 1/8 teaspoon ground black pepper
• 2 lbs boneless, skinless chicken, cut into about 2-inch pieces (chicken tenders work well also)

Preheat oven to 450°F.
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.
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 10 minutes, flip chicken when browned on the bottom; bake until cooked through.
Serves 4-6

*Note:  the last time I made this I used my countertop skillet and it worked wonderfully.  If you choose to pan-fry the chicken, be patient!  Allow the chicken to become a dark-brown color on the bottom before turning it over.  You want it crispy, don’t you?!  Also, be sure to resist any temptation to put a lid on while cooking—the breading will go soft and mushy.