Our first recipe is an experiment. I love Simply Recipes. They are the originators of my favorite Banana Bread recipe - one that I make at least once every two weeks. I was really in the mood for french fries tonight - so I searched Simply Recipes for something new to go with fries.
I liked this recipe - and Ace loved it. It didn't brown well (on either side), but it was still tasty. I think the secret was dredging each piece of chicken in the butter and garlic. I've never tried that before - but can't wait to use that trick again. Maybe next time I'll try to mix in Panko crumbs and broil it for a minute at the end.
I served it with baked crinkle cut fries and my famous BIG FAT SALAD. That recipe will be my next BIG FAT POST.
Parmesan Chicken
INGREDIENTS
- 1 clove garlic, minced
- 1 stick unsalted 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
- 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.
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 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.
Serves 4-6.
