I have love garlic on almost anything. I think it adds a lot of flavor to any dish and usually when something calls for garlic I add an extra clove or two just to make sure you can taste the garlic. Now the good thing about this is that my husband also loves garlic so we can both have garlic breath together.
Since I love garlic so much when I found this recipe I was game to try it. It uses 6 cloves of garlic and garlic powder so it has a huge garlic taste. It was a great chicken recipe that was fast to make once I remembered to thaw out the chicken breast so I could marinate them. I hope you will enjoy.
You start off by taking 4 boneless, skinless chicken breasts and one by one place them under two pieces of plastic wrap. Then pound them down to about 1/4 inch in thickness. Mine we frozen from Wal-mart and were a very unusual shape so this was defiantly needed. Then place them in a Ziploc bag along with 3 egg yolks and 6 cloves of garlic. I have gotten so tired of chopping garlic that I have bough a big jar of garlic that has already been chopped. Once you have it all in the bag squeeze all the air out, seal the bag and coat the chicken. Then refrigerate for at least 4 hours or overnight if you have time.
When you are ready to start cooking your meal mix together the Panko bread crumbs, Parmesan cheese, dried parsley, garlic powder, salt, and black pepper in a bowl. You could use regular bread crumbs but the Panko are a bit bigger and I think really added to the texture of the breading. Take the chicken, one by one, out of the bag and dip in the crumb mixture. Then place the coated chicken in a baking dish in which you have melted 6 Tbsp. of butter into. Once all the chicken is in the dish pour the remaining egg mixture over the top.
Bake at 400o F for 20 minutes or until the chicken is no longer pink.
A simple and tasty chicken recipe!
~ 3 egg yolks
~ 6 cloves garlic, finely chopped
~ 4 boneless, skinless chicken breasts
~ 6 Tbsp. butter
~ 1 cup Panko bread crumbs
~ 1 cup grated Parmesan cheese
~ 1 Tbsp. dried parsley
~ 1 Tbsp. garlic powder
~ 1/2 Tbsp. salt
~ 1 Tbsp. black pepper.
1. Take each chicken breast and place it in between two pieces of plastic wrap and pound them down to about 1/4 inch in thickness. In a small bowl beat egg yolks with garlic. Place the chicken breasts and egg mixture in a large Ziploc bag. Squeeze all the air out and seal tightly. Refrigerate for at least 4 hours or overnight if possible.
2. Preheat the oven to 400o F. Melt butter and pour into the bottom of a 9 x 13 baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper.
3. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish and pour remaining egg mixture over the top. Bake for 20 minutes or until chicken is no longer pink.
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