Yesterday night, I was busy cooking. My work schedule is crazy busy this week, so I decided to prepare a bunch of make-ahead meals to freeze and have for the week. I'll blog more about that later. Well, when I was done, I was starving, and still felt like cooking, so I made Garlic Cheddar Chicken. It's a favorite in our house, and I haven't made it in what seems like ages. I've learned that I'm horrible at remembering to take pictures of what I cook, so I'll download one tonight and post it when I get home.
Garlic Cheddar Chicken - allrecipes.com
2 TBSP butter
2 TBSP Olive Oil
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/4 cup freshly grated Parmesan cheese
3/4 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
4 skinless, boneless chicken breast halves - pounded thin
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
NOTES: The original recipe calls for only butter. I like the taste of mixing melted butter & olive oil. I'm sure you could use only one or the other and it would still be fantastic.
*I've tried using Panko instead of regular bread crumbs and I didn't really like the texture. I'd recommend using regular bread crumbs.
*Sometimes, the bottom of the chicken gets kind of soggy. I've never tried it, but I've heard placing the chicken on a rack before baking will eliminate that.