Sunday, June 5, 2011

Garlic Cheddar Chicken

    Last Sunday I felt it was high time for some good homestyle American cooking.  With having to cook a new meal every day sometimes we go through phases of eating lots of different ethnic foods and it's nice to just get back to some normal chicken and mashed potatoes sometimes.  I got this recipe for the chicken off of, tweaked the recipe a bit,  and it turned out marvelous.  Very flavorful.  And you know me, I love good strong flavor in my food.  

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup dry bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 cup 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


  1. Preheat oven to 400 degrees.
  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, pepper, and salt.
  4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 8x8 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5. Bake covered, 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.  (My chicken breasts were pretty thick so I cut them in half, making them half as thick.  I thought that was a lot easier than pounding them thin like the original recipe instructed.  Just make sure your chicken is cooked all the way through, you may need longer depending on how thick your chicken is!) 

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