When we were kids, my mother used to make this Parmesan chicken that was so good we would fight for drippings, every last crumb. She would use boneless, skinless chicken (after having de-boned a whole chicken and then used the bones for stock) and cut the pieces into much smaller pieces. The chicken would cook much faster this way, and the ratio of buttery, crunchy coating to meat much higher. Mom forgot the exact recipe over time, but I think we came pretty close in recreating it with this chicken parmesan recipe.

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