A few recipes

I was telling Christy about a few of the recipes I've tried recently and am finally posting them to share with her, and whoever else is interested.

Parmesan Chicken Recipe
(I don't care for the regular big pieces, but liked this bite-sized version)

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.
http://simplyrecipes.com/

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Here's another regular chicken recipe that's good that I saw on Food Network. The recipe's for 12 breasts then she used them in a few other meals later in the week, but you can scale it down.  I didn't try the sauce either but it sounds good...

Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce

Recipe courtesy Robin Miller

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 12 (5-ounce) skinless, boneless chicken breast halves
• Olive oil cooking spray
• Parsley Olive Oil Sauce, recipe follows

Directions

Preheat oven to 400 degrees F.
In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.

Parsley Olive Oil Sauce:
1/2 cup fresh parsley leaves
1 tablespoon olive oil
Salt and pepper
In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.