Last night, as I was sifting through my recipe file in preparation for my March menu plans, I came across a marvelous chicken recipe I had not yet shared with you. Shame on me!
I found the recipe a couple of years ago and since then it has remained one of my favorite “go to” main dishes because it’s delicious, easy to prepare, and I always have all the ingredients on hand. Though recipe calls for specific measurements I eyeball the amounts and use enough to suit our tastes.
I find that 1/4 cup oil is not enough, so I usually end up using between a 1/2 cup and 3/4 cup of oil. I like the chicken to be very garlicky, so I up the amount of garlic to a 1/4 cup. If I follow the recipe as is, I always run out of breading, so I begin with at least a 1/2 cup of bread crumbs and a 1/2 cup of Parmesan cheese.
Here are a few suggestions you may wish to consider. Pound out the breasts to thin them. You’ll need a larger baking sheet to rest the chicken on, but you’ll speed up the cooking time. Season the chicken to enhance the flavors. My favorite seasonings for this dish are salt, pepper, a bit of lemon juice, and basil. Though these chicken breasts taste great as is, I’ve found they make an awesome base for Chicken Parmesan. Once you top them with tomato sauce and cheese and add a side of pasta you’ve got a terrific meal.
Garlic Chicken Breasts
2 teaspoons minced garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees. Place the garlic and oil in a shallow microwave safe dish. Heat the mixture for one minute to warm the garlic and olive oil and to blend the flavors.
In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
Place the chicken in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Photo: Courtesy of charlotte.blak (Flickr)
© 2009 – 2014, Andrea Thorpe. All rights reserved.