I’m always looking for new dishes to take to a potluck. It’s that inner competitiveness that makes me want to produce the best dish, you know the one that’s gone first and the one that will leave people wanting more. Yes, those of us who enjoy baking and/or cooking will have some of that ‘motivation’ in each of us. I just happen to have a lot 😉
Well, this dish hit the mark on the “Can you pulleeeeze make that again? scale. It was a hit and though I can’t tell you if it was gone first I can say by the end of the day my big ole tin pan was empty…yay!
So I give unto you… (come on where’s that from? any guesses?)
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 2×2 inches (think nuggets)
Preheat oven to 450°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 on a non-stick cookie sheet, so that they’re not touching one another.
Drizzle chicken bites with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.
Serve with warm marinara sauce for dipping.
I wish I had a tin full now…*sigh*!
Adapted from Simply Recipes