Friday, December 30, 2011

Garlic Chicken

One more way to do chicken.

Chicken has been done to death, but it's a cheap, healthy option for a meal.  Here's a really simple recipe to dress up boring, boneless skinless chicken breast.  You could make this with chicken tenders, too. 

Garlic Chicken
6 boneless, skinless chicken breasts (or chicken tenders)
1/4 cup olive oil
2 tsp. garlic, minced  (more or less, depending on your taste)
1/2 c. Parmesan cheese (freshly grated, not the green can!)
1/2 c. plain bread crumbs (Panko will give them a little more crunch)

Preheat the oven to 425 degrees.  In a skillet, heat the oil and garlic to "release" the flavor of the garlic (be careful not to burn it!).  Add the chicken in 2 batches and slightly brown it in the oil and garlic.  It won't be completely cooked, but this gives it some flavor and coats the chicken with the oil.  You might need to add oil after the first batch of chicken.  In a large Ziploc bag, mix the parm cheese and bread crumbs.  Put the chicken into that mixture and toss it around in the bag to coat the chicken.  

Remove the chicken pieces from the bag, and place in a baking dish.  Cover with any remaining topping and drizzle with a little olive oil.  Bake for about for 30-45 minutes (depending on the thickness of the chicken - tenders will cook through much more quickly) until crunchy and brown outside and done inside.

Freezing note:  Prepare chicken as above, but instead of baking, let cool completely.  Use foil pans for easy storage.  Thaw in refrigerator and bake per instructions. 

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