Show Subscription Form




Garlic Chicken Breasts Recipe

Read Reviews (4)
5 4
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.

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

Reviews for Garlic Chicken Breasts(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT