Garlic -Stuffed Chicken Breasts
"Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do.."
photo by kzbhansen
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2⁄3 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper, freshly ground
- 2 heads garlic, roasted
- 1⁄4 teaspoon sage, rubbed
- 1⁄4 teaspoon thyme, dried
- 12 chicken breasts
- 2⁄3 cup milk
- 1 cup vegetable oil (for frying)
directions
- In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
- Squeeze the roasted garlic into a small bowl, add the sage and thyme.
- Mash this mixture with a fork until smooth.
- Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
- Pour milk into bowl.
- Dip the chicken pieces into the milk then roll in the flour mixture.
- Place chicken on rack 20 minutes to allow coating to dry.
- Heat oil to 370°F in large skillet.
- Fry chicken skin side down in single layer.
- Turn occasionally, should take 10- 15 minutes.
-
Roasted Garlic:
- Preheat oven to 375°F.
- Remove the outer layer of skin from a head of garlic.
- Wrap the garlic in tin foil and roast for 1 1/2 hours.
- Remove from oven and cool for about 10 minutes.
- To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.
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Reviews
-
Delish! The wonderful aroma filled the kitchen while the garlic was roasting. And then the chicken was delicious........moist on the inside and crisp on the outside. Thanks for sharing this great winner, BK. -
Made this delicious, and I mean delicious, chicken tonight. I also browned the chicken and then baked it in the oven and it was marvelous. I could have eaten the bulb of roasted garlic all by itself, but chose to control myself and use it for the chicken. LOL
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Baby Kato these chicken breasts turned out awesome. The flavor and texture of the crispy chicken skin is to die for... I would give this more stars if I could! Thank you for sharing. [Made and reviewed for NZ/AUS recipe swap #31, August 2009]. -
My family really enjoyed this chicken dish tonight; however I baked it instead of fried it so I am rating the flavor and not the process. I baked mine on 400 degrees using Speed Bake until my meat thermometer read 170 degrees. It was done in about 35 minutes. -
As I decided to prepare this recipe I did not read the procedure and I imagined that I neede skinless chicken. I solved the problem butterflying the chicken breast and fill it with the garlic- sage mixture. You can belive me: it was phantastic and I will make this for sure! Thanks a lot for this great recipe!
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
