Editors' Pick
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
"This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken!
Visit my food blog, www.kittencalskitchen.com, for more of my recipes."
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄3 cup butter, melted
- 2 tablespoons minced garlic (can use more or less)
- 2 teaspoons garlic powder, divided (garlic lovers can use more)
- 1⁄2 teaspoon seasoning salt (or can use white salt)
- 3⁄4 cup seasoned dry bread crumb (seasoned or plain)
- 1⁄2 cup finely grated cheddar cheese
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄2 teaspoon ground black pepper (or to taste)
- 4 boneless skinless chicken breasts
- shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
directions
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Questions & Replies
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Hi, just wondering, what did you serve this with? -
Can I use thighs? -
Has anyone tried using this recipe to make chicken nuggets?
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Has anyone Frozen these chicken breasts and been able to successfully reheat them so that they taste fantastic?
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Hi, I was wondering is there a way to print these recipes without the nutrition info? I hate wasting paper and ink for something I don't want or care about. Just wondering?
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Reviews
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O...M...G. This was SO good. I have to admit, since I'm not much of a chicken person, I wasn't exactly looking forward to having this. (The rest of the family loves chicken.) However, I absolutely LOVED it. I went back for seconds! I only changed it up slightly, due to some of the other reviews. For starters, I sliced my chicken breasts in half, so that they were thinner, hence allowing them to cook more evenly. I then used panko bread crumbs, to make them a bit crispier. Lastly, since a few people said that the breasts were a bit mushy on the bottom, I used a round pizza pan with holes in it. It worked perfectly. (I sprayed it with PAM.) I was nervous as these were baking, because they house smelled REALLY garlicky, however, I thought the amount of garlic was perfect and didn't taste overwhelming at all. The rest of the family raved about it, as well. THANK YOU Kittencal for the excellent recipe!
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Another 5 star!! Love the garlic. My 10 year old said it was "beast". I cooked it both ways, on a baking dish and on a wire rack. Liked it much better on the rack to crisp it up a bit, but not to crispy, just right. Thank you for another great recipe!! -
I used metal skewers thrust through the breasts to suspend them over a foil lined pan. Panko breaded, they were very crunchy all round. I salted w/ 'Tony Chachere's' and it was so good, I literaly licked the plate. Next time, I will pound the breasts flat before baking. This was easy and EXCELLENT, Thanks. -
Used crushed corn flakes instead of bread crumbs to make it crunchier. -
I loved this.... but I used tilapia as well as chicken, because i like fish. It is PERFECT for tilapia. On chicken, it's just ok.
see 861 more reviews
Tweaks
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The only thing I did that wasnt mentioned, was flattened the chicken out first with a mallett -
I flatten the breasts out a bit with a meat mallet first, coat and cook at 425 for 20-25 minutes.
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I used flour instead of breadcrumbs since I didn't have any in my cupboard. I added other seasonings that I normally use when I make chicken like Lawry's seasoned salt, onion powder, and adobo. -
really good!! I added a lil bit of cayenne to give it an extra layer of heat. -
Use fresh crushed garlic instead of minced garlic from a jar. About 2 cloves = 2 teaspoons. Use less garlic the recommended when using fresh garlic.
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