Saturday, May 22, 2010

Another excellent chicken recipe

I was flying solo Friday night while Paul was busy taking care of all the logistics at the Relay for Life. I wanted chicken. I wanted easy (read bake) and I wanted quick. Oh and it had to be delicious. This little recipe was all of the above. And with nominal ingredients needed, the possibilities to change it up are endless.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Cook's notes
You could add almost anything to the mixture - crushed red pepper, rosemary, basil, etc. Also, I didn't cook it by time. I turned the oven on the convection setting, stuck the probe in the chicken breast and cooked it to 165. I let it sit for 10 minutes.

It was fantastic.

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