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1 Preheat oven to 450F.
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Pat the chicken pieces dry with paper towels.
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2 In a bowl, combine the minced garlic with the melted butter.
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In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper.
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Dip chicken pieces into garlic butter, then into crumb mixture to coat.
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3 Place coated chicken pieces on to a 9x13 baking dish.
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Try to leave a little room between each piece.
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Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.
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Note that the chicken will get much more browned on the bottom side than on the top.
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*When we were kids, my mother used to make this Parmesan chicken that was so good we would fight for drippings, every last crumb.
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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.
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The chicken would cook much faster this way, and the ratio of buttery, crunchy coating to meat much higher.
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Mom forgot the exact recipe over time, but I think we came pretty close in recreating it with this chicken parmesan recipe.
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Elise
