Cheesy Chicken

This recipe has quickly become a favorite around our house. I think Walter asks for it at least once a week now. I served this for lunch when my parents came over last weekend and from what I can tell, they enjoyed it just as much. I found this recipe over at kellythekitchenkop 's blog.

Ingredients:

• 1/4 c. butter, melted (the only ingredients in your butter should be cream and salt. If you see anything else, it's not real butter).
  
• 1/2 c. all-purpose flour
• 1 t. sea salt
• 1 t. pepper
• 1 t. garlic powder
• 1 egg
• 1 T. milk
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded parmesan cheese
• 1 1/4 c. Italian seasoned bread crumbs
• 6 thin boneless-skinless pieces of chicken (or 1 package of chicken tenders), cut into smaller pieces if you’d like to make them kid-friendly and more “nugget” shaped. (Try to use chicken that is locally raised, free-range, no hormones, etc.)
• 2 T. butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Coat a 9×13 baking dish with 1/4 c. melted butter.
   
3. In one bowl, mix the flour, salt, pepper & garlic powder.
   
4. In another bowl beat together the egg and milk.
   
5. In a third bowl, mix the cheese & bread crumbs.
   
6. Dip each chicken piece first in flour, then egg mixture, then cheese mixture and place in the pan. (Once you get everything in the bowls, it goes fast.)
   
7. Drizzle 2 T. butter evenly over chicken.
   
8. Bake 35 minutes in preheated oven, or until coating is golden brown and chicken juices run clear.