BAKED GARLIC PARMESAN CHICKEN
A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.
Provided by KAREN
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 13.7 g, Cholesterol 75 mg, Fat 10.8 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 3.2 g, Sodium 326.4 mg, Sugar 1.2 g
AWESOME BAKED GARLIC & CHICKEN
So, what's your take on garlic? Well, if you're not a big fan, you just might be a big fan after tasting this dish. We're going to use 20 cloves of unpeeled garlic, with a few more ingredients to round out the flavors. And don't worry about the dish tasting like a bunch of garlic; the baking will mellow out those flavors, and bring the whole dish together. As a matter of fact, squeeze out the garlic and spread it on some nice crusty bread. With the temperatures beginning to dip into the freezing zone this recipe is a great one to warm you up. So, you ready.. Let's get into the kitchen
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 13
Steps:
- Gather your ingredients.
- Chef's Tip: If you get a chance, you should brine the chicken. This will add additional flavor and moisture to the bird, and help to flavor the sauce.
- Add the chicken pieces to a bowl with the olive oil and thoroughly coat.
- Chef's Note: When I cut up a whole fryer, I separate the legs, the thighs, the wings, and the breasts. That should give you 8 pieces.
- Place a rack in the lower position, and preheat oven to 375f (190c).
- Add the celery, onions, potatoes, and tarragon to a large ovenproof pot.
- Chef's Note: This pot needs a nice tight-fitting lid.
- Add the chicken to the pot in a nice layer above the veggies.
- Add the vermouth, and the chicken stock.
- Season with some salt, pepper, and a pinch of freshly ground nutmeg.
- Chef's Tip: If you brined the chicken, you can skip using any salt in the seasoning.
- Add the garlic cloves by placing them around the chicken pieces
- Chef's Note: Separate the garlic from the bulb, but do not peel it. This will concentrate the flavors of the garlic, and make it a spread for your bread. If you've never spread baked garlic on a piece of homemade crusty bread, you haven't lived.
- Cover the pot with the lid.
- Chef's Tip: If your lid is not very tight, add a piece of foil to the top and then place the lid on top,
- Place in the preheated oven, and then bake for 90 minutes without opening the oven and peeking.
- Put the chicken in a nice serving dish (or go rustic and leave it in the pot).
- Let your guests grab (with tongs) a piece or two of the chicken, and spoon the juice over the top. And don't forget some of those garlic cloves. Have your guests squeeze the garlic paste onto some nice freshly baked, crusty bread, and then use it to sop up that wonderful sauce. Enjoy.
- Keep the faith, and keep cooking.
GARLIC CHICKEN
Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
- Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
- Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
- Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g
BAKED GARLIC CHICKEN
"I serve this tender chicken with rice and green beans cooked in chicken broth," writes Suzanne Zick of Osceola, Arkansas. Its rich crispy coating is golden and nicely seasoned with garlic, celery salt and paprika.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 529 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 1157mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
ROBUST GARLIC BAKED CHICKEN
A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon.
Provided by Jennifer Goldberg
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
- Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
- Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
- Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 5.8 g, Cholesterol 214.1 mg, Fat 57.6 g, Fiber 1.7 g, Protein 38 g, SaturatedFat 29.1 g, Sodium 119.6 mg, Sugar 0.2 g
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