Moist Garlic Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Steps:

• Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
• Pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. The chicken should be almost covered by the liquid, if not completely covered.
• Cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.

Steps:

• .Preheat oven to 350.
• In a shallow bowl, combine butter, garlic, garlic powder, and garlic salt.
• In another bowl, combine bread crumbs, cheeses, and pepper.
• Dip chicken in butter mixture, then in bread crumb mixture.
• Place in a 13 x 9 x 2 baking dish coated with non stick spray.
• Drizzle any remaining butter over chicken.
• Cover and bake about 45 minutes turning about half way through.

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

Steps:

• Combine first 4 ingredients in a pie plate or shallow bowl. This
• will be bowl "A".
• Combine the next 4 ingredients in a separate bowl. This will be bowl
• "B".
• Dip chicken in bowl A and then in bowl B to coat. Place chicken in a
• greased 13x9x2 pan. Sprinkle the remainder of bowl B over the chicken.
• Cover tightly with aluminum foil.
• Bake @ 350 for 50 minutes, or until juices run clear.

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.