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My review
Garlic Lover's Chicken
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Candy Kay
"A very flavorful and moist chicken. Great if you like garlic."
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Ingredients
1 h 45 m servings 520Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
- Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
- Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
- Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
- Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
- Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
- Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Switch oven to broil. Sprinkle cheese over the chicken breasts.
- Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
2/18/2013
This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close, but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the mar...
Most helpful critical review
3/6/2013
I think maybe it had too much lemon juice in it, and I also found it to be really greasey. I did notice it was salty, even without the addition of extra salt. Sorry, it sounded fantastic, but ...
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2/18/2013
This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close, but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the mar...
2/11/2013
I made this recipe exactly as written, EXCEPT for three additional spices added: Italian, oregano, and basil. This made a nice, full 13x9 inch pan dinner, and my son and husband loved it. My hus...
2/6/2013
This was so good I will be making this again. Easy flavorful and the aroma as it cooks is out of this world. I have never had chicken breast turn out so tender and juicy before.
3/31/2017
Just finished dinner and this recipe made it perfect. AWESOME! My husband loved it. I didn't use margarine, I used butter. That was the only change and hubby wants to have it again and don't c...
12/5/2014
Made this recipe the other day for my husband. He loved it!! Only made a few changes. I did not have italian bread crumbs so i used regular bread crumbs and added a teaspoon of italian seasonin...
3/6/2013
I think maybe it had too much lemon juice in it, and I also found it to be really greasey. I did notice it was salty, even without the addition of extra salt. Sorry, it sounded fantastic, but ...
2/20/2013
Made this recipe last night and it was AWESOME! Only alternations I made was to leave out the salt for the bread crumb mixture and substituted butter for margarine. Even my partner said "can't w...
2/16/2013
I omitted the salt from the parmesan/crumb mixture, and this dish was still WAY TOO SALTY. I will make this again because I think there is potential, but will not marinate the chicken in a brin...