Crunchy Garlic Chicken Breasts Recipe
Daily Value: 20%
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 3/4 pound (3-4) chicken breast cutlets
- Salt and pepper, to taste
- 8 cloves garlic
- 2 teaspoons rosemary
- 1 teaspoon oregano
- Pinch of cayenne
- 1 cup breadcrumbs
- 1 tablespoon canola oil
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.
Recipe DetailsServings: 3
Total time: 45 minutes
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