Don’t you love dear friends that share deliciousness with you? Here is one from my almost-family-sister, Vickie Moore. Quick and fabulous. Thanks, Vickie!
1 clove garlic, minced
1 stick unsalted butter, melted
1 cup Panko or dried bread crumbs
1\3 cup grated Parmesan cheese (or 2\3 cup if using a microplane zester)
2 T chopped parsley
1\4 teaspoon salt
1\4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1\8 teaspoon pepper
2 pounds of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches
1. Preheat oven to 450*
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 in to crumb mixture to coat.
3. Place coated chicken pieces on to a jelly roll pan or 9×13 baking dish. Try to leave a little room between each pieee. 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.
4. Serves 4~6.
Vickie says: “We serve this with “green spaghetti”. Fettucini with basil pesto, fat~free half & half, and a little parmesan. It’s a yummy meal!”