Amys Garlic Egg Chicken 746 Recipes

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AMY'S GARLIC EGG CHICKEN



Amy's Garlic Egg Chicken image

An easy dish for garlic lovers. Golden looking, golden tasting!

Provided by CHEFAMY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 4h45m

Yield 4

Number Of Ingredients 10

1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
½ tablespoon salt
1 tablespoon ground black pepper

Steps:

  • In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
  • Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 507.8 calories, Carbohydrate 24.6 g, Cholesterol 181.8 mg, Fat 28.5 g, Fiber 2 g, Protein 37.5 g, SaturatedFat 15.9 g, Sodium 1562.2 mg, Sugar 2.5 g

AMY'S GRILLED CHICKEN BREASTS



Amy's Grilled Chicken Breasts image

This recipe is delicious. I have not barbecued these but I have baked these in the oven. The flavors in this recipe are just wonderful and this is also a nice healthy and low fat recipe. The recipe is exported from Mastercook. This is a recipe that you definitely want to be sure and not overcook so the chicken stays moist and juicy. Preparation does not include marinating times.

Provided by Gingerbear

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken breast halves
2 teaspoons Dijon mustard
3 1/2 tablespoons white wine vinegar
2 teaspoons garlic, minced
2 teaspoons honey
1 1/3 tablespoons fresh thyme or 2 teaspoons dried thyme, minced
1/3 teaspoon coarse salt
1 1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Steps:

  • Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
  • Place breasts in a shallow glass or ceramic dish.
  • Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
  • Add oil a little at a time and whisk to combine marinade.
  • Pour marinade over breasts.
  • Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
  • Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
  • Transfer all marinade to small saucepan and bring to a boil; reserve.
  • Lightly grease grill rack with cooking spray.
  • Preheat grill.
  • Place breasts on grill.
  • Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Nutrition Facts : Calories 280.7, Fat 10.7, SaturatedFat 1.9, Cholesterol 68.4, Sodium 308.8, Carbohydrate 22.6, Fiber 9.3, Sugar 6.4, Protein 31.5

AMY'S CHICKEN CASSEROLE



Amy's Chicken Casserole image

The original recipe came from my Aunt Debbie, and it used ham. I use canned chicken for convenience, but you could use any leftover cooked chicken. The french fried onions are what makes you go back for another bowl, use more or less to suit your taste! Use whole wheat noodles to make it a lil' healthier. I also like to coat my casserole dish with cooking spray to make clean up easier. This is a great dish for potlucks too.

Provided by Mrs. DeVelopment

Categories     Potluck

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces shredded cheddar cheese (divided)
1 (10 3/4 ounce) can cream of celery soup
1 cup milk
1 (10 ounce) can canned chicken (drained & flaked)
2 cups French-fried onions (divided)
9 ounces wide egg noodles

Steps:

  • Preheat oven to 350 degrees.
  • Boil noodles & drain.
  • Return noodles to pan.
  • Stir in soup and milk.
  • Add in 4 oz. cheese, chicken and 1 cup of french fried onions.
  • Mix well.
  • Add remaining cheese and then remaining french fried onions to top.
  • Bake 25 minutes until french fried onions are browned and cheese is bubbly.

Nutrition Facts : Calories 685.8, Fat 32.9, SaturatedFat 16.5, Cholesterol 174.3, Sodium 1329.7, Carbohydrate 54.6, Fiber 2.6, Sugar 2.5, Protein 41.7

GARLIC EGG CHICKEN RECIPE - (4/5)



Garlic Egg Chicken Recipe - (4/5) image

Provided by á-4890

Number Of Ingredients 10

2 egg yolk
4 cloves garlic, chopped
4 skinless, boneless chicken breast halves
2 1/2 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1/2 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • 1)In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. 2)Preheat oven to 400 degrees F (200 degrees C). 3)Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. 4)Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

AMY'S GARLIC EGG CHICKEN [746]



AMY'S GARLIC EGG CHICKEN [746] image

Categories     Chicken     Egg     Bake

Yield 4 Servings

Number Of Ingredients 10

1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees F (200 degrees C). Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

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