Tuesday, November 3, 2009

Cheddar-Garlic Oven Fried Chicken

Josh was in charge of dinner the other night, and this is what he came up with. We cut it in half for the two of us and went light on the cheese on mine, and it was really good! Extra garlic is not a bad thing in our house!

Moist Cheddar-Garlic Oven Fried Chicken
serves 4 as written

1/3 cup butter, melted (J skimped on this, and used I Can't Believe Its Not Butter)
2 Tbsp minced garlic (can use more or less)
1 tsp garlic powder (garlic lovers can use more), we used more
1/2 tsp salt
1/2 c. seasoned dry bread crumbs
1/2 c. finely grated cheddar cheese
1/4 c. grated parmesan cheese
1/4 tsp ground black pepper
4 boneless skinless chicken breasts
1/2 c. shredded mozzarella cheese (optional)

1. Set oven to 350°F.
2. Coat baking dish with cooking spray.
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with the cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes, or until chicken is done(placing the chicken on a rack in a pan will produce an extra crispy crust and for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with mozzarella cheese the last 5 minutes of baking (optional). Enjoy!

These were very good, I even proposed they make it into our rotation for week night meals that aren't too complicated to make. It only took a few minutes to get the stuff together, and then the chicken was in the oven. Combine with some microwave veggies, and its a pretty easy meal.


  1. We made this last night with a few alterations. I thought it looked like too much garlic so i opted for 1/2 of the minced garlic (1 Tbsp used) and didn't put in the powdered garlic - i also didn't have enough parmesan so used a little romano/pecorino blend i had to make the 1/4 cup. this was delicious! We thought the amount of garlic was perfect for our tastes. The chicken was very moist & flavorful. we didn't top with mozz just cause i forgot that step! thanks for a keeper!

  2. oh - and we thought it was a little on the salty side so next time i'll use unsalted butter. :-)

  3. Thanks for the comments. I think I'm a little immune to too much salt, so if I ever make this for company I will probably make the same change you suggested.

  4. as garlic and vitamin-rich foods and natural antibiotics to me he has an excellent flavor and we like turkey, we are frequently consumed.