Garlic Oven Fried Chicken Breast
1/3 cup butter, melted 2 tablespoons minced garlic (can use more or less) 2 teaspoons garlic powder, divided (garlic lovers can use more) 1/2 teaspoon ...
by Erika Nicole Kendall
1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
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).
You might like...
5 Responses to “Garlic Oven Fried Chicken Breast”
A few rules for posting, friends:
- Want an avatar? Quick and easy solution. Visit Gravatar.com and sign up for one!
- If you are promoting a product, or posting a sales pitch, your comment will be deleted.
- If you are trying to dispute something on the site, you will need more than anecdotal evidence (i.e., "My cousin's friend's uncle's girlfriend's boss did it and it worked!" If you've got books or at least Internet links, then we can talk. Otherwise, you risk your comment not being approved.
- Foul language is discouraged. I'd like people to still be able to read the site at their jobs.
- Disrespecting me or the men and women who post here is also unacceptable. Your comment won't be approved, and you might be banned. (Actually, I've grown to like embarrassing people who behave like they have no home training. Consider yourself warned. :)
- Everyone is welcome here. You don't have to be Black, you don't have to be a Girl. I'd prefer you to be human, and I'd prefer you to be kind. We're helping each other, right? :)
- Last, but certainly not least, commenting here is a privilege. Not a matter of "freedom of speech," but a matter of "approved at the discretion of the the owner." It's how I keep the community civil. Everyone appreciates that civility until it's their comment on the chopping block. We simply don't have time for foolishness, here. (And please, don't e-mail me to complain. I already know you're mad.)
Recent Posts
-
Q&A Wednesday: If 2,000 Isn’t Right, How Many Calories Should I Consume?
-
The Problem With Processed Foods, Part III: Nutritional Deficiencies
-
Battling Belly Fat
-
The Coffee Conundrum: To Drink Or Not To Drink?
-
What Time Is It? Clean Eating Boot Camp Time!
-
Pesticides: When Organic Matters (Or Doesn’t)
-
My Recap Of The @FITNESSMagazine Blogger Meet & Tweet
- view more →
i have this in the oven now and it looks delish! I cannot wait to eat.
Have you tried this recipe with fish (like pollock or cod)?
Unfortunately, Monique, I have not… but short of cooking times and adjusting for the size of the fish, I don’t see why it couldn’t be done successfully. Give it a shot and let us know?
Just made this and it is YUMMY!!!! My very picky 13 year old son loves it too. This is going into heavy rotation
This meal literally saved my life! As a newly engaged woman I’ve really been trying to work on my cooking skills and the day I made this chicken my fiance couldn’t stop talking about how good it was! Thank you!