Superb Parmesan Chicken
Superb Parmesan Chicken recipe
Yield
8 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 1 | stick |
butter, unsalted
1/2 cup, or 1/4 pound, melted |
|
| 1 | cup |
bread crumbs
dried |
|
| ⅓ | cup |
Parmesan cheese
or 2/3 cup if you are using a Microplane zester |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | pinch |
italian seasoning
large pinch |
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 2 | pounds |
chicken pieces
skinless, boneless, no larger than 2x2 inches |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 113 | g |
butter, unsalted
1/2 cup, or 1/4 pound, melted |
|
| 237 | ml |
bread crumbs
dried |
|
| 79 | ml |
Parmesan cheese
or 2/3 cup if you are using a Microplane zester |
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
garlic salt
|
|
| 1 | pinch |
italian seasoning
large pinch |
*
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 907.2 | g |
chicken pieces
skinless, boneless, no larger than 2x2 inches |
|
Directions
Preheat oven to 450℉ (230℃) F. Pat the chicken pieces dry with paper towels.
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 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.
Note:
When we were kids, my mother used to make this Parmesan chicken that was so good we would fight for drippings, every last crumb. She would use boneless, skinless chicken (after having de-boned a whole chicken and then used the bones for stock) and cut the pieces into much smaller pieces. The chicken would cook much faster this way, and the ratio of buttery, crunchy coating to meat much higher. Mom forgot the exact recipe over time, but I think we came pretty close in recreating it with this chicken parmesan recipe.
Elise
