Crunchy Garlic Chicken Breasts

Crunchy Garlic Chicken Breasts
Jane Bruce


  • 3/4  (3-4) chicken breast cutlets
  •   Salt and pepper, to taste
  • 8   cloves garlic
  • rosemary
  • oregano
  •  Pinch of  cayenne
  • breadcrumbs
  • canola oil

This is a simple dish that can be thrown together quickly, and I like to serve it atop dressed greens like chicken paillard. You can use pre-made breadcrumbs, but it's even better if you have a stale baguette that you can slice up and toss in a food processor.

Click here to see 101 Ways to Cook Chicken


Wash the chicken and let dry, then season both sides with salt and pepper.

In a food processor, combine the garlic, rosemary, oregano, cayenne, and breadcrumbs. Pulse for a couple minutes until the garlic is minced. You can easily make about a cup of breadcrumbs ahead of time using 1/3 of a stale baguette that is pulsed in the food processor for about 1 minute.

Preheat the oven to 350 degrees. Place the breadcrumb mixture in a shallow bowl then drench the chicken in it, pressing down on it so that they are fully coated. Heat the oil in a large ovenproof skillet and cook chicken until brown on both sides, then transfer the skillet to the oven and cook for another 20-25 minutes until juices run clear.


Calories per serving:

1,219 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly

Daily value:



  • Fat 409g 629%
  • Carbs 10g 3%
  • Saturated 30g 151%
  • Fiber 1g 6%
  • Trans 2g
  • Sugars 0g
  • Monounsaturated 259g
  • Polyunsaturated 115g
  • Protein 2g 4%
  • Sodium 5mg 0%
  • Calcium 57mg 6%
  • Magnesium 12mg 3%
  • Potassium 145mg 4%
  • Iron 1mg 4%
  • Zinc 0mg 2%
  • Phosphorus 43mg 6%
  • Vitamin A 10µg 1%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 2µg 0%
  • Vitamin E 72mg 358%
  • Vitamin K 297µg 371%
Have a question about nutritional data? Let us know.
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