Italian Garlic Chicken

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Italian Garlic Chicken

Recipe Information
Source: Laura and Jay's Mom Serves/Makes:4 Ingredients 4 skinless, boneless chicken breast halves 2 tsp (10 ml) crushed garlic 1/4 cup (60 ml) olive oil 1/4 cup (60 ml) bread crumbs 1/4 cup (60 ml) grated parmesan cheese Preparation Preheat oven to 425 degrees (225 C.). Warm the garlic and olive oil to blend the flavors, but do not brown the garlic. In a separate dish, combine the bread crumbs and parmesan cheese together. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread and cheese mixture. Place in in a shallow ovenproof casserole dish. Bake in the preheated oven for 30 to 35 minutes. Comments This can be served wonderfully with your favorite Pasta and Marina Sauce. One of our family's favorites is to use this chicken cut into nice sized chunks tossed into a tossed greens salad with tomatoes, red onions, black olives, green peppers and radishes with 1 1/2 to 2 cups of cooked and chilled cheese tortellini. We like to use a homemade Sweetened Balsamic Viniagrette, but a tomato based dressing would also be excellent. Sprinkle with crushed red pepper, toasted pine nuts, and fresh grated parmesan cheese for a zippy and fancy dancy flair if you like.

Recipe Information

Source:: Laura and Jay's Mom

Serves/Makes:4

Ingredients

4 skinless, boneless chicken breast halves
2 tsp (10 ml) crushed garlic
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) grated parmesan cheese

Preparation

Preheat oven to 425 degrees (225 C.).
Warm the garlic and olive oil to blend the flavors, but do not brown the garlic.
In a separate dish, combine the bread crumbs and parmesan cheese together.
Dip the chicken breasts in the olive oil and garlic mixture, then into the bread and cheese mixture.
Place in in a shallow ovenproof casserole dish.
Bake in the preheated oven for 30 to 35 minutes.

Comments

This can be served wonderfully with your favorite Pasta and Marina Sauce.

One of our family's favorites is to use this chicken cut into nice sized chunks tossed into a tossed greens salad with tomatoes, red onions, black olives, green peppers and radishes with 1 1/2 to 2 cups of cooked and chilled cheese tortellini. We like to use a homemade Sweetened Balsamic Viniagrette, but a tomato based dressing would also be excellent. Sprinkle with crushed red pepper, toasted pine nuts, and fresh grated parmesan cheese for a zippy and fancy dancy flair if you like.