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Nutrition Facts
Serving Size 1 (215g) Recipe makes 4 servings
Calories 557
Calories from Fat 283		(50%)
Amount Per Serving		%DV
	Total Fat 31.5g	48%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 325mg		108%
Sodium 1661mg		69%
Potassium 457mg		13%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 1.8g	7%
	Sugars 2.1g
Protein 43.6g		87%
detailed view... how is this calculated?

Garlic Chicken

Recipe #255589 | 50 min | 10 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lainey6605
Sep 26, 2007

This is a simple and delicious recipe for garlic chicken. Even if you are not fond of garlicky dishes, don't rule this one out. The garlic does a wonderful job of tenderizing the chicken so it nearly melts in your mouth. The secret is to make sure you use fresh garlic. If you see any green or hints of sprouting, the bulb is not fresh. I got the recipe from a newspaper article.

SERVES 4 -6 (change servings and units)

Ingredients

4 egg yolks, beaten slightly
6 garlic cloves, chopped
4 boneless skinless chicken breast halves, cut into desired portions
6 tablespoons butter, melted
1 cup dry unseasoned breadcrumbs
1 cup grated parmesan cheese
1 tablespoon dried parsley
1/2 tablespoon salt
1 tablespoon ground black pepper

Directions

1
Drop the egg yolks, chopped garlic and chicken breasts into a zipper-type plastic bag.
2
Press out as much air as possible and seal.
3
Massage the bag to make sure the chicken pieces are all well coated with egg and the garlic is well distributed.
4
Refrigerate for at least 4 hours, up to overnight.
5
Preheat the oven to 400 degrees.
6
Place melted butter in a 9x13-inch glass baking dish, tipping dish until bottom of pan is coated.
7
In small mixing bowl, combine the breadcrumbs, cheese, parsley, salt and pepper.
8
Dredge chicken pieces in this mixture so they are coated well on all sides.
9
Lay pieces in the baking dish in a single layer.
10
Pour any remaining egg mixture over the top.
11
Bake for about 40 minutes or until no pink remains in the chicken and the juices run clear.

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Featured Reviews for This Recipe

From: AZPARZYCH

On Feb 4, 2010

This is very juicy, the only thing that I didn't like was cooking it in the butter; the bottom of the chicken tasted a little greasy. Made as it, just used shredded parmesan instead of grated parmesan because that is what I had on hand. Used bone-in thighs (thought they were boneless until I thawed them out). Made for 1-2-3-Hits January 2010.

1 people found this review helpful

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From: ThatSouthernBelle

On Nov 8, 2008

The fiance bought chicken tenders instead of chicken breasts - so these cooked much faster. I wasn't crazy about the coating because breadcrumbs + baking instead of cooking in a skillet never seems to work for me. The fiance really like it though (he's on his second dish as I type!) Made for the Aussie/NZ Recipe Swap #22

1 people found this review helpful

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From: twissis

On May 24, 2008

My chicken breasts were thick & lrg, so I pounded them to cutlet thickness w/my meat mallet & chilled them 6 hrs in the yolk & garlic mixture. I had the breading mixture ready to go in a plastic bag, dropped the breasts in 2 at a time & shook the heck out of them. This resulted in perfect coverage as seen in the pic. The meat waas garlic infused & fork tender. The bottoms had a rich buttery crust, but the tops were a tad dry. I will correct for this next time by laying them gently in the butter & quickly turning them over so both sides enjoy that buttery rich moistness. We loved this chicken, Lainey. Thx for sharing the recipe w/us.

3 people found this review helpful

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From: Melvin'sWifey

On Apr 12, 2008

This is definitely a 5 star. The garlic totally permiated the chicken (only change I made to entire recipe was doubling the garlic) and this chicken came out so so so moist it was great! The simple marinade could also be used for many starts to chicken dishes. Served with a side of corn and DH was very happy

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