Stir It Up: Parmesan Chicken Bites & Easy Potato Salad - News weather sports for Youngstown-Warren Ohio

Stir It Up: Parmesan Chicken Bites & Easy Potato Salad

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Parmesan Chicken Bites

1 clove minced garlic

1/2 cup butter, melted

1 cup dried bread crumbs or panko

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/8 teaspoon black pepper

2 pounds skinless, boneless chicken breast, cut into 2 by 2 inch pieces.

Preheat oven to 450 degrees.

Combine garlic with melted butter and set a side. Mix bread crumbs with cheese and next five seasonings. Dip each two inch square of chicken into the butter mixture, then into the crumb mixture, coating each piece.

Place chicken on a 9 by 13 baking dish which has been covered with foil or parchment paper. For crispier chicken, leave a little room between each piece. Drizzle with the rest of the garlic butter.

Bake, uncovered, for 15 minutes or until chicken is cooked though and the chickens' juices run clear. For browner chicken, turn it over after 15 minutes and bake 5 more minutes on the other side.


Easy Potato Salad

4 cups cubed peeled cooked potatoes (about 6 medium)

5 bacon strips, cooked and crumbled (optional)

2 hard-cooked eggs, chopped

1/2 carton (4 ounces) French onion dip

1/4 cup dill pickle relish

1/4 teaspoon salt

1/4 teaspoon pepper

For the best potato salad, cook potatoes whole, in their skin. When soft, cool cooked potatoes, peel and cube.

In a large bowl, combine the potatoes, bacon, and eggs. Toss gently so that the potatoes do not get broken up to much.

In a small bowl combine the remaining ingredients. Mix the dip mixture into the potatoes. Cover and refrigerate for at least two hours.

This recipes can easily be doubled to make 12 servings.

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