Simple and tasty. Without question we are big garlic lovers and this dish has lots of it. I used gluten free bread crumbs by Schar and it turned out great. For this recipe, I used chicken breasts only and served them with baked red potatoes. If you want more selection, you can do chicken thighs to add some dark meat.
- 4 boneless, skinless chicken breasts
- 3 tbs olive oil
- 2 tbs minced garlic
- fresh ground pepper and salt
- approximately 15 small red potatoes
- 1/4 cup butter
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp dried parsley
Rinse the chicken breasts, trim any excess fat or grizzle and place on paper towel.
In two separate bowls pour 1 cup milk (soy substitute works too) and 1 cup of Schar bread crumbs.
Preheat the oven to 350 degrees.
In a large frying pan put 3 tablespoons of olive oil and 2 tablespoons of minced garlic. Heat at a medium/high temperature.
Lay the chicken in the milk, coating both sides, then put it in the breadcrumbs and turn until it is fully covered. Immediately place into the hot frying pan. Turn the chicken frequently until it is browned on both sides.
Place the breasts in a greased (I use Pam) 9 x 13 inch baking pan and cook un-covered for 40 to 50 minutes until chicken is tender and moist.