This is an often-requested dish at my house, and since my in-laws call it simply, "Aimee's Chicken", I will, too!
(Originally spotted this recipe here.)
Aimee's Parmesan-Garlic Chicken
1 clove garlic, minced (I keep a jar of minced garlic in my fridge)
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs (this is really good with Panko crumbs, but regular bread crumbs work, too)
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley (or 1/2 Tbsp. dried parsley)
1/2 tsp salt
1/4 tsp garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 tsp ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
Preheat oven to 450°F.
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 coated chicken pieces on to a greased 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.