- Taco Day
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.
Calories per serving:1,294 calories
Dietary restrictions:Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free