GARLIC LOVER'S CHICKEN
A very flavorful and moist chicken. Great if you like garlic.
Provided by Candy Kay
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
- Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
- Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
- Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
- Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
- Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
- Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Switch oven to broil. Sprinkle cheese over the chicken breasts.
- Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 19.1 g, Cholesterol 86.3 mg, Fat 34 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 8.8 g, Sodium 4775.1 mg, Sugar 9.4 g
GARLIC LOVER'S CHICKEN
The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
GARLIC LOVER'S CHICKEN
Make and share this Garlic Lover's Chicken recipe from Food.com.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 5 ingredients.
- Place milk in a shallow bowl.
- Dip chicken in milk, then shake in the crumb mixture.
- Place in a greased 13x9x2 inch baking dish.
- Combine the butter, garlic and lemon juice; drizzle over the chicken.
- Sprinkle with the paprika.
- Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.
Nutrition Facts : Calories 270.8, Fat 13.2, SaturatedFat 6.8, Cholesterol 102.2, Sodium 361, Carbohydrate 7.8, Fiber 0.5, Sugar 0.8, Protein 28.9
CHICKEN WITH 40 CLOVES OF GARLIC
This recipe is for the ultimate garlic lover. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the chicken cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
- Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
- Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
- Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
- Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
- Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
- Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
- Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
- Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.
GARLIC LOVER'S CHICKEN, POTATOES, AND CARROTS
This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and I get rave reviews every time!! My fave is the brussels sprouts, I know I'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. YUMMY!!!!
Provided by Manda
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
- Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
- Cut the top off of garlic bulb so that each clove is exposed.
- Place cut side up in baking dish.
- Drizzle oil over garlic and chicken.
- Cover and bake at 350 degrees for 60 minutes.
- Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
- Transfer chicken to serving platter and keep warm.
- Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
- Toss garlic with potatoes, carrots, and onion; arrange around chicken.
- Sprinkle with dried parsley.
GARLIC LOVERS CHICKEN SCAMPI PASTA
Very tasty recipe I came up with by throwing together a bunch of my favorite ingredients that are always on hand. I would have used egg noodles, but didn't have any on hand so I substituted fettuccini instead and it was absolutley decadent!! Recipe is for one but can easily be doubled or tripled. I never measure so my measurements are apporoximate but it's almost all a matter of taste.
Provided by Sherie717
Categories One Dish Meal
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Sautee all ingredients except chicken over medium heat until tender (about 7-8 minutes).
- Meanwhile, butterfly chicken breasts lengthwise almost all the way through creating a pouch for the filling.
- Add some of the mushrooms and sauce mixture to the inside pouch in the chicken breast.
- Seal the chicken up using several toothpicks.
- Place the chicken breasts into a small pyrex dish or meatloaf pan and pour the remaining mushroom & sauce mixture over the chicken breasts to coat.
- Bake in oven at 400 for 25-30 minutes until no longer pink inside, re-basting chicken in juices at least once halfway through cooking.
- Serve over buttered noodles, fettuccini or other pasta of choice using remaining sauce to coat noodles.
Nutrition Facts : Calories 3624.3, Fat 372.4, SaturatedFat 234, Cholesterol 1112.2, Sodium 3282.5, Carbohydrate 20.5, Fiber 4.5, Sugar 6.5, Protein 68.5
KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
GARLIC LOVER'S CHICKEN TETRAZZINI
This is good comfort food "kicked up a notch". The directions appear lengthy, but not really difficult. This recipe is also very flexible; you can modify it to whatever your taste is. It can be "stick-to-your-ribs" with bacon and sour cream additions, or it can be elegant with white wine and fresh parsley. It has been in my family for some time, but never really written down. But this is a good "wing-it" kind of dish. Have fun with it!
Provided by Caseylaine
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
- Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
- Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
- When cooled, skin and debone, placing chicken meat in a bowl for later.
- Remove 1 cup broth from pot and set aside for later.
- Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
- While chicken is boiling, melt butter in saute pan and add minced garlic.
- Let it saute for just a minute or so, then add mushrooms.
- If you like you can add a splash of white wine here for a special taste.
- Cook mushrooms until tender and set aside for later.
- The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
- Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
- Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
- When the noodles are cooked, drain, and put back in the pot.
- Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
- Mix well and pour into a greased deep/large casserole dish.
- The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
- You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
- Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
- Serve with sour cream on the side for a very creamy version of this entree.
Nutrition Facts : Calories 918.5, Fat 47, SaturatedFat 18.6, Cholesterol 167.3, Sodium 1127.5, Carbohydrate 68.9, Fiber 2.8, Sugar 4.4, Protein 52.6
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GARLIC LOVERS' BAKED CHICKEN - GIMME SOME OVEN
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- *To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
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