|Crunchy Garlic Chicken|
Crunchy Garlic Chicken
5 medium cloves of garlic (the original recipe called for 1 clove)
1 cup panko crumbs
2 T. butter
2 t. parsley
2 T. flour
3 skinless chicken breast fillets
salt & pepper to taste
Preheat your oven at the 475 degrees.
Peel your garlic (check out this great tip...Peel Garlic in 10 seconds) and put them in a food processor with the butter, panko crumbs, salt, pepper, parsley. Whiz (a Jamie Oliver word) until the mixture becomes very fine, then pour the crumbs onto a plate.
Take a second plate and put the flour on it. Crack the eggs into a bowl large enough to dip the chicken in, then beat with a fork.
Place a chicken breast in a large ziploc bag or cover with plastic wrap and bash (another Jamie word....I just love his British accent!) out the breast to flatten it a bit; you can use a meat hammer or the bottom of a heavy skillet.
Now dip the breast in the flour to cover on both sides, then dip into the egg and finally into the flavored panko crumbs. Get the breasts totally coated. Repeat until all breasts are coated.
Place your chicken breasts on a lightly oiled cookie sheet and cook for 15 minutes, check for doneness (165-170 degrees).
To serve the chicken - cut each breast into strips and pile them on the plate. We served ours with mashed potatoes and steamed mixed veggies and cheese sauce.
Here's one review I received regarding this meal...OMGosh, that's like eating at a restaurant!
...And that makes this cook happy!