Cheesy Garlic Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter 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.

Steps:

• Preheat the oven to 400 degrees F.
• Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
• Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
• Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.

Steps:

• Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Steps:

• Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar & a teaspoon of salt.
• Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 30 minutes.
• **Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Steps:

• Preheat oven to 400°F.
• In 13x9-inch baking dish, arrange chicken; top with tomato.
• Combine soup mix, water and oil in small bowl with a whisk for complete blending.
• Pour soup mixture over chicken.
• Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts.
• Top with cheeses and bake 5 minutes or until cheese is melted.
• Serve, if desired, with crusty Italian or garlic Texas Toast.

Steps:

• Sprinkle both sides of each chicken breast with garlic powder.
• Heat oil in Dutch oven or large saucepot on medium-high heat. Add chicken; cook 1 to 2 min. on each side or until browned on both sides. Remove from pan; set aside. Add water to pan. Bring to boil. Stir in Shell Macaroni; top with chicken. Cover; simmer on medium-low heat 12 min. or until shells are tender.
• Stir in tomato and Cheese Sauce. Cook on medium-low heat 2 to 3 min. or until cheese sauce is melted and mixture is heated through, stirring occasionally.

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Steps:

• Preheat oven to 400 degrees.
• Cut off the top of the head of garlic just until the cloves are exposed. Drizzle with EVOO and wrap in foil.
• Put tomatoes on a baking sheet and drizzle with EVOO and sprinkle with salt, pepper, and red pepper flakes.
• Roast tomatoes and garlic. Roast tomatoes about 20 minutes, until they burst and roast garlic about 40-45 minutes until tender and golden brown.
• While the tomatoes and garlic are roasting, season chicken breast with salt and pepper and drizzle with balsamic vinegar. Let the chicken marinate until the tomatoes and garlic are done.
• Preheat a large skillet and about 2 Tb EVOO over medium high heat. Cook chicken about 8 minutes on each side, until browned. When chicken is done, lower heat and deglaze the pan with white wine. Let wine simmer and reduce.
• Meanwhile squeeze garlic out of clove and puree in a food processor with tomatoes and basil. You may need to season with more salt, pepper, and red pepper at this point.
• Place chicken breasts in a casserole dish and top with pureed tomatoes and sliced provolone cheese. Let bake until cheese is melted, about 5-8 minutes.

Steps:

• Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar and teaspoon of salt. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 30 minutes. Within the last 10 minutes before removing it out of the oven put cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.