I saw this recipe on my friend April's blog and knew I had to make it. We eat chicken several times a week and a person can only stomach so much baked lemon pepper chicken. I basically doubled the recipe, though not exactly. My alterations are in parenthesis.
Recipe from Katorade. Pictures from my kitchen!
Garlic Cheddar Chicken
2 tablespoons butter (doubled to 4)
1 clove garlic, minced (I did not double)
3 tablespoons dry bread crumbs (I used Italian seasoned breadcrumbs and doubled to 6)
2 tablespoons freshly grated Parmesan cheese (doubled to 4)
1/8 teaspoon dried oregano (omitted)
1/8 teaspoon dried parsley (omitted)
1/8 teaspoon ground black pepper (omitted)
1/8 teaspoon salt (omitted)
2 skinless, boneless chicken breast halves - pounded thin (I used 6)
Notes: I omitted the spices since I used seasoned bread crumbs. I also used 6 chicken breast halves as I knew that the hubs would eat 2 and I would eat 1, thus leaving the perfect amount for leftovers tomorrow! Even though I used more chicken than the recipe called for, I still had plenty of bread crumb mixture to coat it. I did scoop out a good amount of the garlic chunks before drizzling on top. I didn't want to bite into a blob of garlic.
Preheat oven to 350 degrees.
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, and spices (if you used them).
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 baking dish.
Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in preheated oven or until chicken is no longer pink and juice run clear.
REVIEW: This is one of the best chicken dishes I've made in a long time. The coating had the perfect amount of cheese and crunch. The hubs gave it an A and asked if it could be on the "regular rotation." I think I may take the leftovers for lunch tomorrow. :)