- Worcestershire sauce introduced (1937)
Crunchy Garlic Chicken Breasts
- 3/4 (3-4) chicken breast cutlets
- Salt and pepper, to taste
- 8 cloves garlic
- 2 rosemary
- 1 oregano
- Pinch of cayenne
- 1 breadcrumbs
- 1 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.
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.