- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt, optional
- 1/8 teaspoon pepper
- 1/4 cup milk
- 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 1 to 2 garlic cloves, minced
- 1/4 cup butter, melted
- 2 tablespoons lemon juice
- In a large resealable plastic bag, combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
- Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Lover's Chicken
"my girlfriend followed the recipe to the letter; resultant dish was a gooey white mess. I am so mad and disappointed right now that if a friend had given me this recipe i would drive over to their house and dump this **** right on their porch, screaming bloody murder! you should call this Lazy Man's Fried chicken, because if you took the breaded breast and fried it, it might come out o.k. or maybe just a touch of browning before finishing in the oven, then drizzle the garlic butter/lemon mixture over when BROWN. 350 degrees? TOO LOW!. 25 minutes, MINIMUM browning time, MAYBE, if the ROOM TEMP breast was pounded flat before breading, breaded with ROOM TEMP ingredients and slid into a HOT greased pan in the oven... oven time should be like 450 F. for ten minutes after sauteing the chicken on both sides for approx 3-4 minutes. so what if the chicken is done... if the breading isn't cooked BROWN its gonna be NASTY. go to culinary school."
"It's not bad, but it is very plain, and the name is super misleading. There is very little garlic in this recipe, and it doesn't affect the flavor of the chicken one bit. The chicken is coated in dry ingredients, then you are supposed to pour some wet ingredients over it, but they immediately roll right off the chicken and land in the bottom of the dish, not absorbing at all. So none of the flavor of the butter/garlic/lemon mixture touches the chicken at all. Overall, I was disappointed. I will definitely be making some modifications to this."
"Very good. My adult daughter who doesnt care for meat, loved this. She wanted the recipe and said it looked like restaurant food. :)I only had chicken tenders--they worked fine. I didn't have fresh parsley, so I put the dry parsley into the butter and microwaved it so it wouldn't be dry. I used panko bread crumbs and I used buttermilk instead of regular milk, and I let the meat soak for about an hour. I also used fresh lemon instead of bottled lemon.The meat had a pleasant taste and appearance, although the panko crumbs didn't brown well so after it reached 170degrees I put it under the broiler to brown a bit. In the future, I'd probably brown it when it got to 165 degrees if it needs it. Next time I will double it for leftovers. It tasted great the next day and it would taste good sliced up for sandwiches."
"Tasty and easy to make"
"Excellent recipe! Very moist and flavorful. I've made this a few times. The fresh garlic and parsley make it a complete success."
"Really good. Served this with Zucchini Parmesan - great combination and easy to make!"