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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Fine zesting and grating for citrus, spices, hard cheese
Keep fresh herbs alive 3x longer — water reservoir design
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Fine zesting and grating for citrus, spices, hard cheese
Keep fresh herbs alive 3x longer — water reservoir design
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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1 preheat oven to 450a degrees f. 2 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. 3 place coated chicken pieces on to a 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.