LEMON CHICKEN BITES
1⁄2
cup
dry
Wine, White
1⁄2
cup
baked
Olive Oil
1
Tbsp
crushed
Parsley
1⁄4
tsp
ground
Salt
1⁄8
tsp
crushed
Red Pepper Flakes
2
pounds
cubed
Chicken
1
cup
dried
Bread Crumbs
1
cup
shredded
Parmesan Cheese
1⁄2
cup
melted
Butter, Salted
1⁄4
cup
fresh
Lemon Juice
Servings:
4
Cooking Time:
20
MIX FIRST 5 INGREDIENTS IN A LARGE BOWL
ADD CHICKEN AND STIR
REFRIGERATE 1 HOUR
COMBINED CHEESE AND BREAD CRUMBS
COAT CHICKEN USING LARGE ZIPLOCK BAG
SPREAD OUT CHICKEN ON A COOKIE SHEET IN ONE LAYER
BROIL OR BAKE UNTIL GOLDEN BROWN, TURNING ONCE OR TWICE
BROIL: 6-10 MIN PER SIDE
BAKE: ABOUT 20 MIN AT 375
MIX BUTTER AND LEMON JUICE, DRIZZLE OVER CHICKEN PIECES OR USE AS A DIP
(ALTERNATIVE COOKING METHOD – AIR FRY; USE INSTRUCTIONS FOR CHICKEN NUGGETS)