*I made this dish gluten free and Low FODMAP friendly for those with intolerance's
You will need:
1 clove of garlic, minced - I used garlic oil in place of actual garlic due to my husband's food intolerances.
1 stick of butter melted
1 cup of dried bread crumbs - I used gluten free panko
1/3 cup grated Parmesan cheese - I sadly had none of this at home so I omitted it from the recipe; the end result was still delicious but next time I'll be using all the cheese!
2 tbsp chopped fresh parsley - I used dried
1/4 tsp salt
1/4 tsp garlic salt
1 large pinch of Italian Seasoning - I would use more of this next time as I love the flavor. Remember to play around until you find measurements that work for you!
1/8 tsp ground black pepper
2 LBS skinless, boneless chicken meat cut into 1 in to 2 in pieces - I used all chicken breast
Original Recipe : Baked Parmesan Chicken Nuggets
After gathering all your ingredients, preheat your oven to 450 degrees and start dipping. Combine all the seasonings in with the bread crumbs and add your minced garlic (or oil in my case) to the butter. First dip each chicken piece into the butter, then dip into the (mixed) seasoned bread crumbs.
Line up each dipped chicken piece on a roasting pan (Shamefully I don't have a roasting pan so I just used a cookie sheet; It worked just as well!) Try to space them out evenly. After all the chicken pieces are dipped, use the remaining garlic butter to drizzle over the pieces. I regrettably forgot this step...I used that as an excuse to pair my dinner with a glass of wine. Less butter means more calories to spread around right?
Yes, I know this is a champagne glass, but I'm not going to let semantics stop me from enjoying my favorite wine in my favorite glass! The Eiffel tower stem is too cute not to use with every drink.
The end result was crispy, perfectly baked chicken bites that I paired with a side of mash and gravy.
Let me know what new recipes you've been trying lately!