We had the garlic chicken recipe from one of my Gooseberry Patch cookbooks. And this is WAY to good to keep to myself. It was very easy, looks like you spent a long time in the kitchen and is also easy to double or triple to serve more than 4 people.
Here’s the recipe from the Gooseberry Patch: 5 ingredients or less. (note: they have the cookbook divided by the four seasons, this is an autumn main dish which I thought would be appropriate!).
4 cloves garlic, chopped
1/4 c. olive oil
1/2 c. garlic herb Parmesan cheese (I freshly shredded Parmesan Reggiano cheese, yummy- no seasoned cheese for me)
1/2 c. seasoned bread crumbs (I could not find the bread crumbs at the store- I’m sure they exist- so I crushed seasoned croutons that I can now use on salads!)
4 boneless, skinless chicken breasts (the ones I get are gigantic so I cut two in half instead)
Mix garlic with olive oil; place in a microwave safe bowl. Microwave on high for 3 minutes; set aside. Combine Parmesan cheese and bread crumbs together; place in a shallow dish. Dip chicken in garlic mixture; coat with bread crumb mixture. Place in an ungreased 13×9 baking pan; bake at 425 degrees fro 35 minutes or until juices run clear when chicken is pierced with a fork. Serves 4.
This really only took me less than a half hour to prepare! It was longer to defrost the chicken then do anything else, so a great meal to throw together. I made garlic mashed potatoes and that was a great complement to the garlic in the chicken.
This is staying on our menu rotation for sure!