4 boneless, skinless chicken breasts, diced into bite size pieces
2 Tbsp Extra Virgin Olive Oil
½ cup bread crumbs (I used my recipe for Italian Bread crumbs HERE.)
¼ cup finely grated Parmesan cheese (leave out for corn and dairy free)
1 tsp dried parsley
Salt and freshly ground black pepper, to taste
Olive Oil Spray
Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) with olive oil spray. Pour 2 Tbsp extra virgin olive oil into a small mixing bowl. In a large zip top bag (or bowl if you don't have bags), mix together bread crumbs, parmesan cheese, parsley, salt and pepper. Place chicken pieces into olive oil and toss chicken to evenly coat. Drop oil coated chicken into bread crumb mixture and coat each side shake in the bag making sure each piece is coated with the crumb mixture. Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces. Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes (I actually didn't do this step. I just rotated my pan in the oven).
This recipe was modified from HERE.