Parmesan Chicken

Parmesan Chicken Recipe

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.

NOTE: I accidentally used Pork with this (not thinking) and it took longer to cook but it was still really good.

Cappellini Pomodoro

2 cloves garlic, minced

2 lbs. plum tomatoes, seeded and diced (I just use grape tomatoes from Costco cut in halves with seeds and everything)

1 oz. fresh basil leaves, minced

1/3 C. olive oil

3 oz. parmesan cheese

12 oz. dry angel hair pasta, cooked

¼ tsp. pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of parmesan cheese. Serve immediately and pass remaining parmesan.