Garlic Chicken Breasts Recipe
Garlic Chicken Breasts Recipe photo by Taste of Home

Garlic Chicken Breasts Recipe

Publisher Photo
Our taste testers loved the great flavor of this moist chicken dish from LaDonna Reed of Ponca City, Oklahoma. Cook up a little extra for a delicious salad topping or tasty sandwich. Either way, you're going to like it!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 1 envelope garlic and herb or Italian salad dressing mix
  • 2 boneless skinless chicken breast halves (6 ounces each)

Nutritional Facts

1 chicken breast half equals 289 calories, 10 g fat (5 g saturated fat), 112 mg cholesterol, 1,668 mg sodium, 5 g carbohydrate, 0 fiber, 42 g protein.

Directions

  1. In a large resealable plastic bag, combine cheese and dressing mix; add chicken. Seal bag and shake to coat.
  2. Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Originally published as Garlic Chicken Breasts in Simple & Delicious September/October 2007, p31

Nutritional Facts

1 chicken breast half equals 289 calories, 10 g fat (5 g saturated fat), 112 mg cholesterol, 1,668 mg sodium, 5 g carbohydrate, 0 fiber, 42 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Garlic Chicken Breasts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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2 Star
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MY REVIEW
Reviewed Mar. 20, 2013

Super easy and delicious. It was a hit with my family, will definitely make regularly.

MY REVIEW
Reviewed Mar. 14, 2012

A WINNER! I used chicken thighs and McCormick garlic and herb seasoning.

MY REVIEW
Reviewed Aug. 16, 2011

so quick and easy, this is my go to as I always have these ingredients on hand.

MY REVIEW
Reviewed Mar. 17, 2010

I made this tonight and it was good. It was a little salty for me, but it had good flavor. My chicken breasts were still a little frozen, so I cooked it at 350 for a while and then raised the temp and cooked longer than called for. They were still moist.

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