Garlic Crunchy Chicken

October 15, 2010

I love this dish.  It’s so easy to make and it’s packed with tons of flavor. 

Meeshie loves chicken and I love that this dish isn’t bland.  You know what I mean.  Meeshie loves mac and cheese, but only from the blue box.  She likes hot dogs, but only with ketchup.  I know that’s sacrilegious.  Meeshie has only started to like pizza within the last year and only cheese.

So it’s always exciting to find a dish that she likes that is perfect for grown ups.

I also love the fact that this dish makes just enough breading.

I hate when I make a dish and there is tons of breading, or flour, or whatever leftover.  I can’t save it or use it with something else because it’s usually contaminated with eggs.  Not a problem here.

This recipe can easily feed 4 people.  The two chicken breasts that I use are very large.  We always have enough left for two lunches.

Serve this chicken with your favorite potato and veggie.

I made them with fresh green beans, cooked in bacon grease, topped with truffle salt, bread crumbs and parmesan.  Yum!

Garlic Crunchy Chicken

  • 2 whole Boneless, Skinless Chicken Breasts
  • 3 cloves Garlic
  • ⅓ C Bread Crumbs
  • 2 T Butter
  • 2 T Freshly Grated Parmigiano Reggiano Cheese
  • 4 sprigs Fresh Parsley (or 1 Tablespoon Dried)
  • 2 T Flour
  • 1 whole Egg
  • Olive Oil, for frying

Combine garlic, bread crumbs, butter, parsley, cheese and a pinch of salt and pepper; pulse till mixture is finely ground and well combined. Pour onto a plate.

Add the 2 tablespoons flour to another plate. Crack the egg in a bowl, and lightly beat with a fork.

Take the chicken breast and dip into the flour to completely coat both sides. Then dip into the egg, then into the breadcrumb mixture. Push the crumbs onto the chicken so that they stick.

Fry the chicken in some olive oil 2-3 minutes on each side, until well browned on each side.  Bake the chicken, in a preheated 450 degrees oven and cook the chicken on a pan for about 15 minutes, or until done. 

This is the original recipe.



  1. Loved this recipe! It was very easy too!

    • Traci-
      Thanks! I’m so glad that you liked it.

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