Italian Baked Chicken

"Easy-peasy and good. This recipe works best using real butter."
 
Download
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Debbwl photo by Debbwl
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Jubes photo by Jubes
Ready In:
55mins
Ingredients:
6
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • Melt butter in saucepan with garlic puree.
  • Season chicken with salt and pepper.
  • Thoroughly coat chicken with butter mixture then roll in bread crumbs.
  • Bake uncovered 400 degrees 45 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Simple and delicious. Used the chicken over pasta with a marinara sauce and it was a complete meal that got 5 stars. Thanks gailanng for a winner!
     
  2. Great chicken! Made with thin-sliced b/s chicken breasts so they cooked in about 30 minutes. I didn't have Italian breadcrumbs so used plain and added parsley flakes, basil and oregano. Will be making this again! Made for I Recommend Holiday Tag.
     
  3. I only used 2 boneless chicken breasts for the 2 of us and upped the garlic to 3 cloves. It was a delicious way to eat chicken and very little fuss. Yum!!
     
  4. This recipe is so easy and turns out very nice! The dry and butter technique works very well when it comes to making the breadcrumbs stick and the garlic adds nice little flavor. This was made using skinless, boneless chicken breast and baking for 35 minutes. Thanks for the post.
     
  5. I made this as a one serve for the DM using 2 large drumsticks and WOW it was gobbled up (I sneaked a taste and will be making again for us), the garlic and the crumbs (I used dried bread crumbs with some Italian herb mix mixed in) and baked at 200C fan forced for 45 minutes, perfection crispy and moist. The only thing I did different was the garlic butter that was left over (it had solidified with adding the cold drumsticks) was to dot that on the drumsticks. Anyway the DM gobbled up the drumsticks even before her carrotts (a rarety). Definately a keeper, thank you gailanng, made for Make My Recipe, Edition 11.
     
Advertisement

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes