Recipe Monday - Garlic Chicken

[wowie]

this is from an email so I have no clue how this comes out

Garlic Chicken You’ll Die For

I could hardly wait for today to arrive so I could give you a simply delicious recipe for Garlic Chicken. Wait! Even if you are not typically fond of garlicky dishes, don’t rule this one out. The garlic does a wonderful job of tenderizing the chicken so that it nearly melts in your mouth. My family raves about this, and I’m nearly certain yours will, too. The secret is to make sure you use very fresh garlic. Hint: If you see any green or hints of sprouting, the bulb is not fresh.

Garlic Chicken

4 egg yolks, beaten slightly
6 cloves fresh garlic, chopped
4 skinless, boneless chicken breast halves, cut into desired portions
6 tablespoons butter, melted
1 cup dry unseasoned bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1/2 tablespoon salt
1 tablespoon ground black pepper

Drop the egg yolks, chopped garlic and chicken breasts into a zip-type plastic bag. Press out as much air as possible and seal. Massage the bag to make sure that the chicken pieces are all well coated with egg and the garlic is well distributed. Refrigerate for at least four hours, up to overnight.

Preheat oven to 400F. Place melted butter in a 9 x 13-inch glass baking dish, tipping dish until bottom of pan is coated. In a small mixing bowl, combine the bread crumbs, cheese, parsley, salt and pepper. Dredge chicken pieces in this coating mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top.

Bake for about 40 minutes, or until no pink remains in the chicken and the juices run clear.

Servings: 4 to 6.

Want really fresh garlic? Grow your own either in a flower bed or a pot. All you need is one garlic bulb to get started. If you can find one that appears to be sprouting, you’ll be a bit ahead of the game.

Garlic is grown from the individual cloves that make up the bulb. Each clove will produce one plant with a single bulb that contains up to 20 garlic cloves. 

Choose a garden site or spot for your pot in full sun where soil is not too damp. The cloves should be planted individually, upright, about four inches apart and about one inch under the surface. 

Ideally in the U.S. and Europe, plant garlic during the last week or two of October, after the first major freeze (garlic grows well in mild climates, but the bulbs will not be as large). As garlic reaches maturity (the bulbs remain under the surface), the leaves will turn brown and begin to die away. This is the sign to pull the bulbs from the ground, leaving the foliage attached. 

Do not wash. Simply hang the garlic in a cool, dry place where the air can circulate on all sides of the bulbs so they can dry properly. After a week or so, take the garlic down and brush the dirt off gently. Store your garlic in a cool, dry place. Use within 2 months for best results.

Comments

[carelessmemory.livejournal.com]

Once I can start eating properly again, I'll definitely try this one. I love chicken, and garlic, yum!yum!

[gondorbunny.livejournal.com]

Something tells me this would be very yummy. Chicken + garlic + cheese? How could it go wrong?? :)

[wwowie.livejournal.com]

It can't!

[kisli.livejournal.com]

This reminds me of a recipe I have that used 20 cloves!!! I look forwrd to eating garlic, onions and spicy food again. Right now, Mr. Tucker is not fond of overly spiced food. Maybe once he starts on solids!

[wwowie.livejournal.com]

I had to stay away from garlic and cruciferous veggies when I was nursing :)

[dpitman.livejournal.com]

This is certainly going on my TO COOK list! This looks wonderful!
Thanks so much!

[wwowie.livejournal.com]

I'm going to try this with a little less garlic :)