Wednesday, July 1, 2009
Crunchy Garlic Chicken Breasts
Or, what to cook if you live in Bon Temps, Louisiana, and you want a quiet night to yourself.
First off, I will say that my roasted garlic mashed potatoes in the picture didn't really turn out how I wanted. One would think that since I had never made mashed potatoes with roasted garlic, I might look up a recipe as a reference point to make sure I got the garlic to potato ratio correct. I did not. So I will not be posting a recipe for the potatoes!
The chicken was inspired by this recipe for Moist Cheddar-Garlic Oven-Fried Chicken Breast on RecipeZaar.Com. The end result was fantastic--tender, sharp, and crunchy. It reminded me a bit of the Shake 'n Bake that I mastered as a child, but so much tastier!
2 chicken breasts
2 tablespoons unsalted butter at room temperature
2 tablespoons very finely chopped garlic (I just pushed the garlic through my garlic press)
1 tablespoon grill seasoning (or a teaspoon each of salt and pepper)
1/4 cup grated Parmesan cheese
1/2 cup Italian seasoned dry bread crumbs
Preheat your oven to 350 degrees F. Place a metal cooling rack in a rimmed cookie sheet or baking dish.
Mix the butter, garlic and seasoning or salt and pepper together in a small bowl. Smear one side of each of the chicken breasts with about one-quarter of the butter mixture. Spread out the bread crumbs and cheese in a shallow plate, tossing with your fingers to disperse the cheese evenly.
Press the buttered sides of the chicken breasts into the bread crumbs, and smear the other side of the breasts with the rest of the butter mixture. Turn the chicken over and dredge in the bread crumbs, patting all over to ensure a good crust. Lay the chicken on top of the cooling rack and drizzle with a little bit of olive oil to make the top extra crispy. Place the cookie sheet in the oven and bake for 25 - 30 minutes or until cooked through.
Rating: This is awesome.
So delish and easy. I'll definitely be making it again!