Cheddar-Garlic Oven Fried Chicken

Food.com

 

 

This is one recipe for the garlic lover, which I happen to be! I did use chicken tenders instead of the chicken breast. It was easier and cooked a little quicker. Over all its a good dinner, I will lessen the amount of garlic and add more cheese to the mixture next time I make them again.

 

 

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)

Preheat oven to 350°F.

1. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan)
2. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.4
3. 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
4. Dip chicken in butter mixture; then in crumb mixture.
5. 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).
6. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.



Slow-cooked Southwest Chicken

Slow-cooked Southwest Chicken

Slow Cooker Meals by Taste of Home pg41

I came across this recipe in a magazine I found at the check out stand at the store. I didn't do anything different this time but will probably try to find a cilantro lime rice to put with it next time.

I doubled the recipe and put one meal in the freezer. I love knowing I have a quick dinner option in the freezer!!

2 15oz cans black beans, rinsed and drained
1 14 ½ oz reduced-sodium chicken broth
1 14 ½ oz can diced tomatoes with mild green chilies, undrained
½ pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
¼ teaspoon pepper
3 cups hot cooked rice



1. In a 2 or 3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170.

2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.