20 GARLIC CLOVE CHICKEN RECIPES

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CRUNCHY GARLIC CHICKEN RECIPE | BBC GOOD FOOD



Crunchy garlic chicken recipe | BBC Good Food image

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep

Provided by Orlando Murrin

Categories     Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

4 tbsp (about 40g) grated parmesan
5 tbsp mayonnaise
large garlic clove, crushed
1 lemon, zested
2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or 1/2 tsp mixed dried herbs
50g panko breadcrumbs
2 boneless, skinless chicken breasts
lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Steps:

  • Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
  • If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
  • In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
  • Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.
  • Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
  • Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

Nutrition Facts : Calories 875 calories, FatContent 70 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.1 milligram of sodium

GARLIC CHEDDAR CHICKEN BAKE RECIPE - PILLSBURY.COM



Garlic Cheddar Chicken Bake Recipe - Pillsbury.com image

Loaded with chicken, rice and plenty of cheddar cheese, this easy casserole is the definition of cozy comfort food. Plus, it’s not hard to make! It only requires 10 minutes of prep time before going into the oven. This cheesy chicken bake recipe gets a crunchy topping made from extra cheese and buttery bread crumbs, and finished off with a bit of chopped fresh parsley for a seriously irresistible dinner—trust us, you’re going to want seconds.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 10

2 tablespoons butter, melted
1/2 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
1 cup uncooked regular long-grain white rice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cheddar cheese (8 oz)
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
  • In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
  • Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
  • Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.

Nutrition Facts : Calories 640 , CarbohydrateContent 53 g, CholesterolContent 135 mg, FatContent 3 , FiberContent 0 g, ProteinContent 41 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1600 mg, SugarContent 1 g, TransFatContent 1 g

More about "20 garlic clove chicken recipes"

PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES
A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 514 calories per serving
    1. Using a sharp knife, carefully cut the chicken in half along the backbone.
    2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
    3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
    4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
    5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
    6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
    7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
    8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
    9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
    10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
    11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.
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40 CLOVES AND A CHICKEN RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 40 minutes
Category main-dish
Calories 369 calorie per serving
  • Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
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GARLIC CHEDDAR CHICKEN BAKE RECIPE - PILLSBURY.COM
Loaded with chicken, rice and plenty of cheddar cheese, this easy casserole is the definition of cozy comfort food. Plus, it’s not hard to make! It only requires 10 minutes of prep time before going into the oven. This cheesy chicken bake recipe gets a crunchy topping made from extra cheese and buttery bread crumbs, and finished off with a bit of chopped fresh parsley for a seriously irresistible dinner—trust us, you’re going to want seconds.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 640 per serving
  • Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.
See details


PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES
A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 514 calories per serving
    1. Using a sharp knife, carefully cut the chicken in half along the backbone.
    2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
    3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
    4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
    5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
    6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
    7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
    8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
    9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
    10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
    11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.
See details


CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
    1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
    2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
    3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
See details


PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES
A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 514 calories per serving
    1. Using a sharp knife, carefully cut the chicken in half along the backbone.
    2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
    3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
    4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
    5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
    6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
    7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
    8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
    9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
    10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
    11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.
See details


CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
    1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
    2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
    3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
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