Straight from the Kitchen: Garlic Cheddar Chicken

Garlic Cheddar Chicken

My friend passed this recipe along to me because she said she loved it, and she is not a baked chicken fan. I originally posted this on my defunct cooking blog, but it was so good (and got so many raves!), I had to give it it’s own space. I served this with Oven Roasted Potatoes (recipe included below!), uncut steamed green beans seasoned with salt, pepper, and butter, and fresh baked French bread. OMG, I thought I had died and gone to heaven. It was breaded but still juicy. Even the kids like this one!

Ingredients:

  • 1/2 c butter
  • 4 cloves garlic, minced (or 2 tsp minced garlic from the jar)
  • 3/4 c dry bread crumbs
  • 1/2 c freshly grated Parmesan cheese
  • 1 1/2 c shredded Cheddar cheese
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt
  • 8 boneless, skinless chicken breast halves-pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, salt and pepper.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in 9X13 baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*I wanted to offer a slight tip for keeping chicken moist while it’s baking.  Just add enough water to barely cover the base of the pan before putting it in the oven.

Oven Roasted Potatoes

I was looking for something different to try with the Garlic Cheddar Chicken, so I dug up a recipe for Oven Roasted Potatoes, and tweaked it, making it my own. Man, these came out good. I should have tried this A LONG TIME ago! My kids weren’t much for eating them (maybe if I shaped them more like fries?), but my husband really liked them.

Ingredients:

  • 1 env. onion soup mix
  • 3 lbs. small red potatoes (or new potatoes), cut in lg. chunks
  • 1/3 c. extra virgin olive oil
  • 1/4 tsp parsley
  • 1/4 tsp Mrs Dash Onion and Herb Seasoning
  • 1/4 tsp McCormick veggie seasoning
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper

Directions:

1. Preheat oven to 450 degrees.
2. In a plastic bag, combine all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking dish or roasting pan; discard bag.
3. Bake for 40 minutes or until potatoes are tender and golden brown.

**Note: I made this with the Garlic Cheddar Chicken, which bakes at 350, so I preheated the oven to 450 and put the potatoes in. I let them bake for about 20 minutes while I prepped the chicken, and then decreased the oven temp to 350 and baked both the chicken and potatoes for 35 minutes.

Enjoy!!

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