GARLIC CHEDDAR BAKED CHICKEN

 









GARLIC CHEDDAR BAKED CHICKEN

Update:  I made this recipe for company.  So easy to prepare, so very little stress.  This dish received rave reviews as the chicken is incredibly tender made with the butter (I quadrupled the recipe and fed 8 people and ourselves for 4 days thereafter!).  


This recipe was amazing!  My husband called it a "restaurant quality" meal.  The best part?  It is so ridiculously easy to make and quick as well.  It is rich and garlic buttery with just the right amount of herbs, salt, pepper and cheeses. The mixture on the top is slightly crispy - perhaps because I stuck the dish under the broiler for 3 minutes.  Good idea in hindsight as it is so good. I used a mix of Cheddar and Parmesan cheese.  Not a lot of Parmesan, only 2 tbsp (30 mL) - and it is the kind in a canister, but feel free to use freshly grated Parmesan.


I can imagine if you are really into crispy chicken, that using pork rind dust (finely ground pork rinds) instead of the almond flour or bake mix would do the trick in making this chicken very crispy.  We loved it just the way this recipe is written.  Perfect for us!


Both my husband and I went back for seconds.  It was just too good.  So incredibly flavorful.  There will probably be no leftovers!


Although the sauce is rich, you can spoon over as little or as much of the buttery sauce as you like, remembering that some of it is also from the juices of the chicken as it baked.  So, it is not as much butter as you would think.


This will be a family-friendly dinner for any time, but it can also be elevated to dinner for friends or extended family.  Everyone will love it!  Now that the entrĂ©e is decided upon, all you need to do is to worry about the sides.  


These familiar flavors of garlic, Cheddar and Parmesan cheese will also be a very kid-friendly meal.


Chicken made this way is very tender.  The butter keeps the chicken breasts moist, and since the chicken breasts have been cut in half they cook fairly quickly, so having them stay moist is even more important.  


I used a moderate oven temperature and cooked the chicken slightly longer to keep them moist.  The baking dish I used was a glass baking dish.



Other Chicken Breast Recipes you may enjoy:

Baked Italian Chicken Smothered in Parmesan Sour Cream

"Breaded" Chicken Stuffed with Spinach, Bacon and Cream

Cheese

"Breaded" Chicken Sweet Mustard Peppers and Onions

Chicken Parmigiana

Sour Cream Monterey Tomato Chicken



Ingredients:

2 large chicken breasts,

  cut in half longitudinally/lengthwise

2 tsp minced garlic (10 mL)

6 tbsp butter (90 mL)

Breading:

1/4 cup Gluten-Free Bake Mix 2, OR (60 mL)

  Keto Bake Mix, OR almond flour

2 tbsp Parmesan cheese (30 mL)

1 tsp dried parsley (5 mL)

1 tsp salt (5 mL)

1/4 tsp oregano (1 mL)

1/4 tsp black pepper (1 mL)

2/3 cup shredded Cheddar cheese, (150 mL)

  divided


Instructions: 

Preheat the oven to 350°F (180°C).  

 

Set chicken aside while preparing the rest of the recipe.

 

In nonstick frying pan, and over low heat, cook garlic in butter for a few minutes, while stirring.  Take pan off the heat for the garlic butter to cool down.

 

Breading:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour, Parmesan cheese, parsley, salt, oregano and black pepper.  Stir in Cheddar cheese, withholding 2 tbsp (30 mL).

 

Dip chicken breast pieces garlic butter, coating both sides.  Place chicken breast pieces in the dry mixture, one at a time, and using a spoon coat both sides well. Place in a 1 qt (1 L) casserole dish and sprinkle with remaining Cheddar cheese and then pour remaining garlic butter over all.  Bake approximately 30 minutes, or until no longer pink inside.  Broil 3 minutes on high to brown the topping a bit.


Yield:  4 servings

1 serving

338.4 calories

20.8 g protein

27.1 g fat

0.1 g fiber

2.4 g net carbs 


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