Friday, October 5, 2012

Garlic Chicken

This garlic chicken recipe is packed with flavor.  You can make the chicken ahead of time and then refrigerate the leftovers so you don't have to cook for the next few days.  This is one of those dishes that gets even better the next day.


1 Tsp red pepper flakes   
1/2 Tsp dried rosemary 
1/2 Tsp dried basil  
1/2 Tsp kosher salt   
1/4 Tsp black pepper 
2 Tbsp chopped parsley  
1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces   
1 tsp olive oil   
12 clove(s) (medium) garlic clove(s), halved   
1 cup(s) fat-free chicken broth, reduced-sodium, divided   

Preheat oven to 450 F.

Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. 

Place pan in oven. Bake at 450 for 10 minutes or until chicken is done and garlic cloves are soft.

Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken.  Sprinkle with parsley.

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