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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon fresh ground pepper |
||
| Calories 720 | ||
| Calories from Fat 462 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.3g | 78% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 18.2g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 208mg | 69% | |
| Sodium 781mg | 32% | |
| Potassium 482mg | 13% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 1.3g | ||
| Protein 47.7g | 95% | |
Ingredients
- 2/3 cup breadcrumbs
- 2/3 cup grated parmesan cheese
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 5 tablespoons butter or margarine
- 3 cloves garlic, minced
- 3 lbs chicken, cut up
Directions
1
Preheat oven to 350.2
In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.3
In a small saucepan, heat butter and garlic over very low heat until butter melts.4
Remove from heat.5
Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.6
Place chicken skin side up on a large foil-lined baking sheet.7
Mix together any remaining crumb mixture and butter and sprinkle over chicken.8
Place in oven and bake 1 hour.
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Featured Reviews for This Recipe
From: Kayla in Montreal
On Oct 8, 2008
Thank you so much for sharing this recipe SilentCricket! If I could give it 10 stars I would. The chicken was very flavorful and the texture was wonderful; nice garlic, buttery taste with the parmesan, parsley and homemade breadcrumbs. I made breadcrumbs by tearing brown sliced bread, adding 2 teaspoons of olive oil and 1/4 teaspoon of Herbes de Provence. I pulsed it gradually in my blender. I melted the butter in the microwave to save on time and clean-up. It smelled heavenly even before popping it in the oven. I used skinless, boneless chicken breast. The only thing I would suggest is to be careful about the temperature. Fortunately, I checked the oven often but I had to reduce the temperature otherwise I would have burnt the chicken. Next time, I will preheat the oven at 300 and just leave it in for longer.
From: Chef #395482
On Aug 30, 2008
Very easy to prepare and make. Next time I will pierce the chicken for it to absorb the butter and garlic flavor. Thank you for posting.
From: Bokenpop
On Apr 5, 2004
I made this for a dinner party and got rave reviews (which belong to you!) I changed the bread to rice crispies; used dried parsley as that is all I had; used 8 cloves of garlic and used olive oil instead of butter. This tasted fantastic both hot for dinner and cold the next day for lunch. Thanks for a winner!
From: Ducky
On Mar 27, 2004
Fantastic! This dish is just awesome and the aroma....OMG. I want to give it more stars. We all made pigs of ourselves eating this, including picky toddler DS. I thought I defrosted 6 chicken breasts but ended up with 2.7 lb of chicken tenders (they were great as tenders). I made 1 1/2 times the coating and it was perfect. Some of the tenders got the leftover garlic butter and coating and they were juicier while the others were nice and crunchy. Some of them took a bit of extra work to get off the foil so next time I will try the Reynolds Release foil. This was in the oven for 40 minutes. I can't wait to eat the leftovers tomorrow. This is a big hit in our house and will be made often. Thanks!
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