Garlic Egg Chicken Recipe 45

AMY'S GARLIC EGG CHICKEN

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.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat the oven to 425 degrees F.
• Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
• Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
• Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
• Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
• Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
• Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
• Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
• Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
• Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.

GARLIC EGG CHICKEN RECIPE - (4/5)

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.

FORTY GARLIC CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
• Stir in the vermouth, garlic cloves (don't peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as 'garlic butter'. Yum!

GARLIC EGG CHICKEN

Steps:

• In a glass dish,beat egg yolkwith garlic.
• Place chicken in egg mixture, and turn to coat.
• Cover dish and refrigerate for atleast 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.

EASY ITALIAN GARLIC CHICKEN

Steps:

• Preheat oven to 350.
• Place chicken breasts in casserole dish.
• Sprinkle chopped garlic over chicken breasts.
• Sprinkle packet of dry Good Seasons over garlic.
• Pour balsamic vinegar evenly over chicken breasts.
• Bake at 350 for about 45 to 50 minutes or until chicken is cooked through.

DORITO CHICKEN BITES WITH 1UP SAUCE RECIPE BY TASTY

Steps:

• Preheat your oven to 400 degrees. Place the doritos in a food processor (or use a large resealable bag and rolling pin to finely crush the chips) and blitz until the chips become a fine crumb. Transfer the pulsed chips to a bowl. Add the flour and eggs to their own respective bowls, then begin breading the chicken. Dip each piece of chicken in the flour, then the egg, then the chip crumbs and toss around to coat evenly. Repeat for each piece of chicken, then transfer to a parchment lined baking tray. Bake for 14 - 16 minutes, or until the internal temperature of the chicken reaches 165 degrees.
• While the chicken bakes, start to make the 1UP sauce. In a food processor combine the mayo, sour cream, garlic powder, onion powder, pepper, salt, and blue cheese. Pulse well to combine evenly, then transfer to your serving bowl and set aside.
• In a separate bowl, whisk together the hot sauce and melted butter. When the chicken bites are cooked, remove from the oven and toss in the hot sauce and butter. Top with freshly sliced chives and serve alongside the 1UP sauce.
• Enjoy!