The other night, when I was at Cate‘s house for our Blogger Thanksgiving fest, we were reheating a batch of these Homemade Seasoned Baked Chicken Nuggets that I made for the kids. Cate asked me if they were done right after I’d checked on them, and I said “No, they aren’t humming yet.”

It never occurred to me that would be a weird thing to say. It never occurred to me that the idea of food humming is something that not everyone thinks. Or hears. Or says. Yea. But Patsy, Joanne and Cate set me straight. It’s definitely a Sarah-ism. (In my defense, that’s really what I look for whenever I reheat food — the hum of sizzling warmed food.)

So, about the chicken nuggets … honestly, I had never thought of making my own until a recent Skinny Chicken Nuggets post on Tablespoon set off a wild obsession with baked chicken nuggets for me. My kids love chicken nuggets (I think it’s written somewhere in the kid handbook that they have to), and I like feeding them good, wholesome, homemade food that doesn’t take long to make.

Ding. Ding. Ding! We have a winner.

These start with fresh breadcrumbs made from leftover bread (I use the ends of loaves). Just whirl it in a food processor into fine crumbs. Why fresh? Two reasons: one, the taste is just better and two, you can control the type of bread you use — like that favorite 12-grain that is omnipresent in your kitchen. So, once you have those fresh crumbs, you toast one cup of the crumbs with a clove of chopped garlic in a hot skillet until golden brown. If you have extra breadcrumbs, toast them in a resealable bag and freeze until ready to use.

Once the crumbs are toasted, whirl them again in the food processor with the garlic, salt, pepper and paprika. This will ensure that the seasonings are well-distributed throughout.

Now, for the chicken, you need to cut chicken tenderloins into nugget size pieces. Don’t worry. It only takes a minute or two. Aim for 1″x1″ pieces.

Dredge the chicken in the seasoned breadcrumbs.

Seasoned Baked Chicken Nuggets
serves 4

Cooking oil spray
1 cup fresh breadcrumbs (run a slice or two through the food processor)
1 clove garlic, minced
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp sweet Hungarian paprika
1 lb chicken tenderloins, cut into 1″ pieces

Preheat the oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or regular foil sprayed with cooking oil).

Heat a medium skillet over medium heat on the stove. Spray lightly with cooking oil spray. Add the breadcrumbs and garlic. Cook, stirring occasionally, until lightly browned. Transfer to a food processor and add the salt, pepper and paprika. Whirl until well combined. Pour into a bowl.

Spray the chicken pieces with cooking oil spray. Then, dredge each one into the breadcrumb mixture, coating all over. Transfer to the baking sheet. Nuggets can be super close together, but shouldn’t touch. Once all the nuggets have been breaded, spray lightly with cooking oil.

Slide the baking sheet into the oven. Bake for 8-10 minutes, until the downside is golden. Flip all the nuggets. Then bake for another 5 minutes.

Serve immediately.

To reheat: Preheat the oven to 350 degrees. Place the cooked chicken nuggets on a baking sheet. Bake for 10 minutes, until they are humming sizzling.

The first Thanksgiving after I graduated college was disappointing at best. I’d made plans to spend Thanksgiving with my cousins, which I was really looking forward to. But then my car died suddenly and my plans were totally derailed. Without a car, I had to cancel my plans at the last minute. Thanksgiving dinner was ruined for me, since I didn’t know how to cook a turkey — and didn’t want to. Instead, I ended up eating a frozen chicken dinner. No turkey. No cranberries. No million side dishes.

I wish I’d known about turkey cutlets — boneless, thin cuts of turkey that are easy and fast to cook — back then. If I had, I could have whipped up a super easy stress-free last minute Thanksgiving dinner. Hindsight, right?

These easy, juicy Rosemary Romano Roasted Turkey Cutlets are a delicious way to enjoy turkey this Thanksgiving (or any day). Basically, you make a paste of rosemary, salt, garlic powder and a little mayo. Then you spread that onto one side of the turkey cutlet. Top it with breadcrumbs and a little Romano cheese and it’s ready to be baked.

Did I mention this takes about 30 minutes to make — tops?

The secret to the juiciness of these cutlets is that they are rubbed with the mayo mixture which locks in the moistness. And with rosemary and a hint of garlic mixed in, it’s just perfect. The breadcrumbs and rosemary add just the right amount of texture and saltiness.

Whether you are looking for a last minute turkey solution or just looking for something easier than a whole turkey, these Rosemary Romano Roasted Turkey Cutlets are a great option that won’t disappoint.

Psst! One more thing. You may remember that earlier this year, I agreed to be part of Hellmann’s Real Foodies (it used to be called Club Sandwich). Well, I wanted to tell you about Hellmann’s new Turkey Challenge, a fun battle of the recipes that pits three mayo-using turkey recipes against each other every week. It’s a great thing to check out for more turkey inspiration.

Rosemary Romano Roasted Turkey Cutlets
serves 4

1 tsp minced fresh rosemary
1 tsp kosher salt
1/4 tsp garlic powder
2 tbsp mayonnaise (recommended: Hellmann’s)
4 turkey cutlets (about 1 lb)
4 tsp plain breadcrumbs
freshly grated Romano cheese

Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil.

In a small bowl, stir together the rosemary, salt, garlic powder and mayonnaise until well combined. Set aside.

Rinse the turkey cutlets under cool water, then pat dry. Place the cutlets on the baking sheet.

Divide the herb mixture evenly among the four cutlets, spreading it out all over the side of the cutlet facing up. Sprinkle 1 teaspoon of breadcrumbs onto each cutlet and then sprinkle with romano cheese.

Bake the turkey cutlets for 20-25 minutes, until cooked through and golden brown.

To serve: These Rosemary Romano Roasted Turkey Cutlets are great alone, but they are also amazing topped with Foolproof Herbed Turkey Gravy.

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Disclosure: There’s nothing to disclose really. I was NOT compensated for this post. All opinions are my own.

Don’t be alarmed, but Thanksgiving is a mere eight days away. Scary, right? It crept up on us so fast that I totally didn’t see it coming. Now, I am knee deep in grocery lists, recipes and meal plans for the big day. I’ll be sharing my 2011 menu here on Friday, along with a few last minute planning tips.

But today I want to share with you a little trick that I came up with to make absolutely foolproof, lump-free, easy, delicious turkey gravy. It’s ridiculously simple and makes the whole gravy making process a cinch.

See, for me, making gravy is a tricky and frustrating thing. I’ve tried using my grandfather’s method of mixing a water/flour mixture and whisking that in. I’ve tried using cornstarch. I’ve tried mixing a little flour into hot broth before adding it. But my gravy has seldom been perfect, instead ranging from lumpy (hint: strain lumps out of lumpy gravy to save the day) to jelly-ish (too much cornstarch). Sometimes it’s been under-seasoned and flavorless while other times it’s been too salty or peppery.

With this recipe, none of that happens. Basically I’ve taken my method for making homemade macaroni and cheese and applied it to gravy — and it worked like a charm. The smooth, velvety gravy has a rich herbalness with rosemary, thyme and sage cooked into it. It’s a beautiful thing.

To make this absolutely fool proof gravy recipe, you start with a roux (that’s a fancy way of saying a butter/flour mixture). Melt the butter and then add the flour, whisking it together until it’s good and bubbly. This is your thickening agent. By adding it first, you ensure that the flour doesn’t form those dreaded lumps when you go to thicken it.

Then, you add turkey stock and whisk it up like crazy to combine the stock and roux. Next, you add herbs for flavor. Just stir them in and let the gravy bubble away for five minutes. Fish out the herbs, season with salt and pepper, and you are there.

Really, it couldn’t be easier. Oh, and here’s one more little hack for you: if you don’t have a gravy boat, try using a plain coffee cup like this white mug. It works just as well (and I swear it keeps the gravy warmer for longer too.

How are your Thanksgiving plans coming?

Fool Proof Herbed Turkey Gravy
yields about 3/4 cup

This easy recipe is totally scalable. Make as much as you need, adjusting the measurements as needed to achieve the desired gravy.

1 tbsp butter
1 tbsp all purpose flour
1 cup turkey stock
3 sprigs herbs (1 each of rosemary, thyme, sage)
salt and pepper, to taste

Melt the butter in a skillet. Whisk in flour until fully combined. Let cook for 2 minutes, until bubbly and slightly golden.

Whisk in the turkey stock until fully incorporated into the roux (flour mixture). Drop in the herbs whole and let the gravy bubble away for 5 minutes. Remove the herbs and whisk in salt and pepper, to taste. If desired, cook for an additional 2-3 minutes to thicken the gravy a little more.

Serve immediately.

Hint: Whisk in two tablespoons of turkey drippings to make the gravy more like your bird.

For awhile there, my freelance writing business was booming. In fact, it was so big that I ended up letting go of a few lower paying clients. But this summer, one of my clients cut my workload (and my pay) in half. At first, it was kind of an abstract this sucks kind of thing.

But this month is when it really hit me. My income was substantially reduced, and suddenly I need to budget really well again. That means no more trips for after-school lattes for me and cake pops for the kids. That means using coupons again and paying attention to the sales flyers. That means seeking out work and making due in the meantime. (Anyone looking for a recipe developer/journalist/writer/blogger?)

As a result, I’ve been looking to less-expensive meals that are both easy and meet our expectation for really delicious dinners. Chicken drumsticks are a great budget-stretching meat to have in the rotation. Not to be confused with the mini ones that are a popular game day food, chicken drumsticks are larger and meatier. Two pounds of drumsticks with a couple of sides is perfect for my family, though you might want to go to three pounds if you are big eaters. The glaze recipe could be stretched to glaze another pound of drumsticks — or it’s easy to make a little extra.

These Baked Sticky Orange Chicken Drumsticks are delicious. They go perfectly with Kale and Bacon Fried Rice and a salad. And it can all be ready in under 30 minutes — totally easy too.

Also see Crunchy Oven-Fried Chicken Drumsticks.

I came up with this recipe after spying a similar one in an old food magazine. The original recipe from Every Day Food called for basting with marmalade only. However, I find marmalade to be too tart for our tastes. But combining the marmalade with soy sauce and rice vinegar, the sharp tartness is toned down and a richness is added without losing the orange flavor. The reaction was huge — everyone loved the sticky coating.

Do you have to watch your food budget too? How do you do it?

Baked Sticky Orange Drumsticks
serves 4
adapted heavily from Every Day Food, April 2009

2 lbs chicken drumsticks (5-6)
kosher salt and ground black pepper
1/3 cup orange marmalade
1 tbsp low-sodium soy sauce
1 tbsp seasoned rice vinegar

Preheat oven to 475 degrees. Line a baking sheet with nonstick aluminum foil.

Rinse and pat dry the chicken. Then, sprinkle generously with salt and pepper all over. Arrange on the baking sheet (don’t let the pieces touch).

Bake for 10 minutes.

While the chicken is baking, whisk together the marmalade, soy sauce and rice vinegar. Pull the chicken out and baste with 1/2 of the marmalade mixture. Return to the oven and bake for another 10 minutes.

Take the chicken out again and baste with the remaining marmalade mixture. Return to the oven and bake for 5 minutes more.

Let cool for 10 minutes before enjoying.

As a result, I try hard to not have leftovers from dinner. I make just enough. But sometimes leftovers can’t be avoided. For instance, earlier this week I was working on a recipe for Tablespoon that called for using leftover roasted chicken. I ended up buying a whole roasted chicken at the grocery store but only used a portion of it to finish off the recipe. A little of the chicken became Paige’s lunch one day, but there was still a good amount left. I hated seeing it there, knowing that it would go to waste if I didn’t do something.

Of course, I didn’t want to just eat it. With chicken especially, I am much happier when it becomes part of a whole new meal. Putting it on a salad was an option. But I had nachos on the brain and I’ve been on a long quest to make chicken work on nachos. Often, I feel like when you pair chicken with traditional nacho toppings it ends up seeming out of place — like your Thanksgiving dinner got into an argument with fiesta night. The flavors is just so different.

But I had an epiphany recently. If the chicken’s flavor was more Tex-Mex then it would blend in better. It’s a matter of narrowing the gap between the flavors. So I tried it (what good is a theory if you don’t?). It worked. All it takes is shredding the chicken and mixing it with a little salsa to make it a perfect nacho topping. Sweet.

Making these nachos, which make a perfect easy dinner, is simple as can be. Tortilla chips are topped with the chicken mixture, a load of black beans and red peppers. Then it’s all baked with a blanket of cheddar. Serve it with salsa, sour cream, guacamole or whatever you love with your nachos.

Did I mention that it’s ready in a mere 15 minutes, start to finish? Go ahead. Try them tonight. You totally have time.

What do you do with your leftovers?

Shredded Chicken and Black Bean Nachos
serves 4

2 cups shredded cooked chicken (such as from a roasted chicken)
1/2 cup salsa (I use mild for the kids but prefer hot myself)
tortilla chips (roughly 4 cups)
1 15.5-oz can black beans, drained and rinsed
1/2 cup chopped fresh red bell pepper
2 cups shredded sharp cheddar cheese
salsa, sour cream, guacamole, etc as desired

Preheat the oven to 400 degrees.

In a small bowl, stir together the chicken and salsa.

Arrange the tortilla chips in a 9×13 baking dish. Top with the chicken mixture and the black beans. Sprinkle with red peppers. Spread the cheddar all around.

Bake for 10 minutes, or until cheese is all melted.

Let cool for 2-3 minutes before serving.

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More Recipes for Leftover Chicken:

- Chicken, Avocado and Red Pepper Rice Bowl

- Greek Chicken Salad Sandwiches

- Lighter Chicken Enchiladas

We’ve had three big snowstorms in as many weeks here — and yesterday there was over two feet to dig out. I haven’t seen snow like this in years. It reminds me of a massive storm when I was in elementary school that knocked out power for days and closed schools for a week or so. There’s just so much snow — we’re out of places to shovel it to.

Yesterday morning, before I had my morning coffee or ate a stitch of breakfast, I went outside in the heavy snow to shovel for my dogs. My back door — the one the dogs use — wouldn’t open with the heavy snow outside and even if it did, they couldn’t walk in snow over their head. So I had to trek in waist-high snow (we still have lots of snow from the last two storms) to the back to shovel the stairs, porch and a little area for the dogs to walk in.

The tail-end of the storm -- the photo is fuzzy because it was still snowing really hard.

Walking through (in?) snow that deep was amazing. As adults, we don’t often get that feeling of snow creeping up so high that walking becomes a herculean effort. And in some ways, it was overwhelming too — especially when I paused to consider that I couldn’t even see our road for much of the day.

There’s some ironic contrast here that I intended to write about Pineapple Chicken yesterday – a bright, sunny, vibrant dish – on a day that was darkened by lingering clouds and mounds of snow so high that I can barely see over them. Of course, after shoveling the roughly 29-inches of freshly fallen snow, I was too tired to do anything. Thank goodness for good neighbors and a Good Samaritan who all pitched in to get my driveway — and my neighbor’s — cleared. I really don’t know what would have happened if I had to actually shovel our entire long, wide driveway by myself.

Switching gears, let’s talk chicken. Pineapple Chicken. I had some chicken in the fridge begging to be used the other day. I’d taken it out by mistake and needed to use it or face wasting it. And I really didn’t want to waste it. So, while picking up a few things at the grocery store, the idea for this recipe started to form — chicken, pineapple, a little teriyaki… all served over fluffy rice. I love sweet flavors mingling with savory, and especially fruits like pineapple paired with chicken.

In fact, when I served this, the kids were a little skeptical at first but upon trying it, Will said, ” Wow, Mommy! This is good!” and polished off his plate. Paige too.

I served this with some defrosted (precooked) edamame that I had in the freezer, but broccoli would be a good side dish too.

Do you like sweet/savory dishes?

Pineapple Chicken
serves 4

olive oil spray
1 1/4 lb chicken tenders (uncooked, found near the chicken breasts)
salt and pepper, to taste
1 20 can crushed pineapple
1/3 cup low-sodium teriyaki sauce
1 tsp cornstarch

Heat a deep skillet with a lid over medium heat (uncovered) for 5 minutes. Spray with olive oil.

Add the chicken and lightly season with salt and pepper. Cook for 2-3 minutes per side until it’s just browned (not cooked through).

Add the crushed pineapple (with the juices in the can) and the teriyaki sauce, taking care to evenly distribute it over the chicken. Cover and reduce heat to medium-low. Cook for 15 minutes.

Remove the chicken from the pan and whisk in the cornstarch. Allow to cook for 2-3 minutes until the sauce thickens slightly.

Serve the chicken over rice, spooning 1/4 of the pineapple and sauce over each portion.

It’s Tuesday afternoon and I am sitting in my home office, with The Beach Boys’ Sounds Of Summer playing in the background. Outside my open windows is brilliant blue sky, bright sunlight and the sound of laughing children. It’s enough to make you throw open your arms and yell Welcome, springtime. This is weather that just begs for being outside in the fresh newness.

And what comes with warm temperatures? The strong allure of grilling, of course!

We actually started grilling about a month ago, but now that the temperatures seem more firmly planted in the warm category, we’ll be doing it a whole lot more often. Who wants to heat up a kitchen when it’s so beautiful outside, anyway? Not me!

When I was planning our meals for this week, I spotted this recipe for Grilled Island Chicken in Aviva Goldfarb‘s new cookbook, SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. Grilled pineapple? Marinated Chicken? Sounded perfect. And the fact that the marinade is whipped up in minutes and the whole thing can be cooked in about 10 minutes makes it just perfect for busy nights (and Monday is a notoriously busy night in my house).

So, how was it? Awesome. Will is a really good eater, but typically he stops at one serving (nothing wrong with that!). Last night? He had seconds. So did Shawn and I (and I never ever have seconds of anything!). The flavorful, rich grilled chicken tasted fantastic with the smoky-sweet grilled pineapple … and it all went so well with the rice and salad I served.

Loved it. We’ll be having this again soon. Very soon.

P.S. Looking for some easy chicken dinners? Check out my latest post on Tablespoon for inspiration!

Grilled Island Chicken
serves 4
adapted very slightly from SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families

3 tbsp olive oil
1 20 oz can pineapple slices in pineapple juice, slices and juice separated
3 tbsp low-sodium soy sauce
2 cloves garlic, crushed
1/4 tsp ground ginger
1/4 tsp black pepper
1 1/2 lb boneless, skinless chicken breasts

In a small bowl, whisk together the olive oil, 3 tbsp of the pineapple juice, soy sauce, garlic, ginger and pepper. Set aside.

Rinse the chicken under cool water. Cut the chicken breasts lengthwise into three pieces (think chicken fingers). Place the pieces into a resealable plastic bag and pour the marinade in. Seal tightly, removing as much air as you can.

Place the chicken in the fridge and let it marinate for at least two hours (more is better).

Ready to cook? Preheat the grill on its medium setting. Cook the chicken on the grill, flipping once, until cooked through. If desired, brush the chicken with marinade when you flip it. Meanwhile, also grill the pineapple slices until lightly browned, flipping once.

Serve over rice with a big salad.

As much as my kids love helping in the kitchen, I always stop short of letting them help with meat preparation. The thought of food-borne illness just makes me steer clear entirely. I mean, yes, they can wash their hands like I do, but should I really take the risk?

Well, this weekend, I decided to let Will help making meatballs. With sleeves rolled up, he mixed and squished ground turkey with a mix of whole wheat breadcrumbs and a special pesto made just for the dish (instead of added oil, it uses an egg). Did it freak me out a little to have him touch raw meat? Absolutely. But like any other kitchen task, we talked about safety before we started and I made sure he understood why it’s important to be extra careful about washing up after touching raw meat. He did.

As nervous as I am about it, I do want my kids to be comfortable handling meat.

When I told Shawn, he wrinkled his nose and remarked about how gross it is to handle it. I agree, but I also think that if you are going to eat meat, you need to be willing to touch it and prepare it. That includes getting wrist-deep in ground meat mixtures.

After mixing, I didn’t have to ask Will to go wash his hands — he asked first and headed off to the bathroom for some quality time with soap and water. As for Paige? I let her stir the mixture a big, but held off on letting her touch the meat itself … As I told her, when she’s Will’s age, it will be different story.

If you aren’t ready for letting your young child touch meat, that’s okay. In any task involving your own kids, you need to make decisions that work for you and your family — just because let Will do this doesn’t mean that your child is ready for it too. Only you know whether they are or aren’t.

In any case, this recipe is great for cooking with kids since it affords much opportunity for them to help. Beyond the meat mixing, kids can measure ingredients for both the meatballs and the pesto, pulse the mixtures with the food processor, do the initial stir of the meatballs and also toss the pasta with the pesto sauce.

Do you let your kids touch raw meat? When will you?

Turkey Pesto Meatballs
serves 6

Why add milk to meatballs? Well, turkey meatballs can get dry but the addition of a little milk will offset the dryness. Add it if you are worried about that.

2 slices whole grain bread
2 tbsp low-fat milk (optional)
2 cloves garlic
1/2 cup packed basil
2 tbsp pine nuts
1/4 cup parmesan cheese
1 large egg
1/2 tsp salt
1/4 tsp pepper
1 1/4 lb ground turkey

Preheat oven to 375 degrees.

In the bowl of a food processor, process the slices of bread to crumbs. Add milk, if using, and pulse a few times to combine. Transfer mixture to a large mixing bowl and set aside. Rinse out the food processor and set back up.

KID STEP: Measure and add the garlic, basil, pine nuts, parmesan, egg and salt and pepper to the food processor, taking care to keep hands far away from the blade. Cover and pulse until well combined. Transfer mixture to the mixing bowl.

Add the ground turkey to the mixing bowl. Use a sturdy spoon or rubber spatula to mix the ingredients lightly. Then use hands to knead the ingredients until well combined.

Line a baking sheet with aluminum foil and spray with cooking oil spray. Using your hands, form 1-inch meatballs and place on the prepared baking sheet. Don’t worry about crowding — it’s okay if they are close together.

Cook the meatballs for 25-30 minutes, flipping once. The meatballs are done with there is no pink on the inside and the outside is lightly browned. Do not overcook.

Serve with pesto pasta (below).

Pesto Pasta
serves 6

1 lb pasta
1/2 cup packed basil leaves
1/4 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/4-1/2 cup olive oil
salt and pepper

Heat a large pot of water on the stove to boiling. Add the pasta and cook according to package directions.

KID STEP: In the bowl of a food processor, combine the basil, cheese, pine nuts, garlic, 1/4 cup of the oil, salt and pepper. Process until desired consistency, adding additional oil if necessary. (Allow kids to hit the button to pulse the mixture, but be careful when adding items of the sharp blade.)

Pour the pesto into a large mixing bowl. Top with cooked and drained pasta.

KID STEP: Toss the pasta and the pesto together until well combined.

Serve immediately, with additional parmesan for sprinkling, if desired.

P.S. Please don’t forget to take my reader survey. I need your help to know how SCB is doing. Thanks!

There is something amazing about biting into the crispy coating of fried chicken. It crunches between your teeth, revealing layers of flavors. It’s salty and wonderful … Before you know it, you’re biting into juicy chicken, just below the skin. Well, at least I hope it’s juicy. I’ve had a lot of flavorless meat on fried chicken in my day. Haven’t you?

This chicken is the total package: crispy and packed with flavor inside and out.

In 2010, I am focusing a lot on healthy, budget-friendly dishes. Chicken drumsticks are definitely budget friendly, and since these are baked, this is lightened up. (Don’t worry … only a portion of the 2 tbsp of butter actually makes it onto the chicken). Perfect for a night when you are craving comfort food … but not willing to break your healthy resolutions.

Psst … are you participating in the Ten in 2010 challenge? It’s a community effort to support each other to a healthier, happier 2010. Don’t worry — you don’t even need a blog to join. Click here to learn more.

Crunchy Oven Fried Chicken Drumsticks
serves 4
view the printable recipe at Tablespoon

2 cups corn flake cereal
3 tbsp chopped fresh parsley, divided
1 tsp smoked paprika
2 tbsp unsalted butter, melted
1 tbsp skim milk
1 tsp garlic salt
4 chicken drumsticks (about 1 1/3 lbs)
cooking spray

Preheat oven to 425ºF. Spray an oven-safe 13x9x2 inch pan with cooking oil spray.

Place the cereal in a resealable bag and crush with a rolling pin. Add 2 tbsp parsley and the paprika to the bag and shake to incorporate. Set aside.

Melt the butter in a small skillet. Remove from burner and let cool for a few minutes. Then, whisk in the milk, 1 tbsp parsley and garlic salt. Wash and pat dry the chicken. Then, roll it in the butter mixture. Transfer chicken pieces to the resealable bag and shake until well-coated (do then all at once — it’s easiest). Place the chicken into the prepared pan. Spray lightly with cooking oil spray.

Slide the pan into the preheated oven and bake for 40-50 minutes, until the chicken is cooked through.