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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Preheat oven to 350. In a small saucepan over medium low heat, melt 2 tablespoons of the butter. Add the garlic, and stir to coat. Continue cooking until garlic is fragrant. Add the remaining butter, and leave over the heat until melted. In a pie plate or shallow dish, combine crumbs, cheese, oregano, salt and pepper. Dip each piece of chicken in the melted butter, coating all sides, then dredge in the crumb mixture. Place in a baking dish. Drizzle remaining butter over the chicken pieces. Bake uncovered at 350 degrees for 45 minutes or until done.