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“Roasted garlic lends a rich flavor to this appetizing entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive.”—Joanna Johnson, Flower Mound, Texas
This recipe is:
Contest Winning
Cooking for 2: Saucy Garlic Chicken for Two
Nutritional Facts 1 chicken breast with 3/4 cup sauce (calculated without pasta) equals 601 calories, 32 g fat (16 g saturated fat), 163 mg cholesterol, 1,066 mg sodium, 23 g carbohydrate, 2 g fiber, 55 g protein.
Originally published as Saucy Garlic Chicken in Taste of Home February/March 2011, p69
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 11, 2013 by e_grlz
I thought it wasn't bad but my husband didn't like it. I won't be making it again.
Reviewed on Mar. 18, 2013 by captgeo5
this is easy and very good , my son ate it all up , the only thing i did different was floured the chicken and added poultry seasoning to the flour
Reviewed on Mar. 23, 2012 by texasjj
While this is not a quick meal to throw together at the last minute, this tasted wonderful. My family loved the sauce! This is definitely something we would try again.
Reviewed on Mar. 19, 2012 by chubbzbar
I save this for special dinners. I find it very easy to put together. Wonderfully delicious!!
Reviewed on Feb. 07, 2012 by Ceal1966
Yummy!
Reviewed on Apr. 27, 2011 by KScales
We have reviewed this recipe and can see where some people were confused on the baking temperature for the chicken. We should have repeated it, but the chicken is baked at 425, the same temperature as the garlic earlier in the recipe. We will add the temp to the recipe here soon.Taste of Home Test Kitchen
We have reviewed this recipe and can see where some people were confused on the baking temperature for the chicken. We should have repeated it, but the chicken is baked at 425, the same temperature as the garlic earlier in the recipe. We will add the temp to the recipe here soon.
Taste of Home Test Kitchen
Reviewed on Apr. 24, 2011 by ALKaSelsor
This recipe was very good, but it is not "quick and easy" so I will have to make it on a day I am off work. I was also very rattled to find out half way through the prep that there was not a baking temperature listed! I called my mom (thank goodness for mothers!) and got a confirmation on my thoughts of using 350 degrees. I was not yet an online member, so I had not seen the comments about the temperature being missed!
Reviewed on Apr. 11, 2011 by jicook13
It love the creamy sauce, next time I am just going to use fresh minced garlic to save time
Reviewed on Apr. 05, 2011 by angelanicole215
My husband loves this recipe!
Reviewed on Mar. 24, 2011 by VHFamily
Absolutely fabulous recipe! Will definitely make it again!
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