Time: 30 minutes
Serves: 4
Ingredients
- 1 clove garlic
- 1 stick unsalted butter
- 1 cup plain bread crumbs
- 1/3 cup Parmesan cheese
- 2 TBSP chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- A large pinch of oregano
- 1/2 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
- Preheat oven to 450°F.
- Trim the fat from the chicken breasts and cut into bite-sized pieces. Elise says the pieces shouldn't be larger than 2 inches.
- Pat the chicken pieces dry with paper towels.
- Peel and finely chop your garlic clove.
- Put your stick of butter in a small, microwaveable bowl and add your chopped garlic on top.
- Finely chop your parsley.
- On a plate, mix together the 1 cup of bread crumbs, 2 TBSP chopped parsley, 1/4 tsp salt, 1/4 tsp garlic salt, pinch of oregano, and 1/2 tsp pepper.
- Grate 1/3 cup of parmesan cheese on top of the breadcrumb mixture and stir it all together.
- Microwave the garlic and butter on high for 30-45 seconds, until the butter is all melted.
- Line a baking sheet with foil
- A few at a time, dip your chicken pieces into the garlic butter. Let the excess butter drip off, then add the chicken pieces to the breadcrumb mixture to coat.
- Place your coated chicken pieces onto your foil-lined baking sheet as you go. Try to leave a little room between each piece.
- Once all of the chicken is on the pan, drizzle the remaining garlic butter on top.
- Bake in your preheated oven for 15-20 minutes, or until your chicken is cooked through. Note that the chicken will get much more browned on the bottom side than on the top.
- Serve with ketchup or tomato sauce.
No comments:
Post a Comment