Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

  • In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  • Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

400 calories; 24.9 g total fat; 129 mg cholesterol; 488 mg sodium. 8.4 g carbohydrates; 34.5 g protein; Full Nutrition

Reviews (2134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2009
Soooo good! I used a combo of shredded cheddar bread crumbs and corn flakes (actually threw in the crumbs from a Cheese-Nip box as well) to create the breading. Also added extra cheese on top. So delicious! It's a constant request in the house. Edit: I've made this so many times and had so much fun playing around with it that I want to share - 1 cup of crackers (Ritz cornflakes saltines cheese-nips anything!) 1/2c parm chz 1 1/2c cheddar 1/2c bread crumbs. I also dip the chicken in flour before the butter to help it stick. This is a great recipe to be adventurous with - do not hesitate to play around!!! Update 2: I've discovered Panko bread crumbs to replace the standard crumbs. WOW! MUCH crispier and gives it that texture that I've noticed a lot of reviews say is missing. No panko... try coursely crushing some croutons. Read More
(1036)

Most helpful critical review

Rating: 3 stars
01/26/2009
An acceptable but rather ordinary chicken recipe--kind of "ho hum." I'm sure I would have been a bigger fan of this when I was still cooking for my kids when they were younger but as grown-ups we've moved kind of beyond your average Shake and Bake type chicken. I used crushed cornflakes rather than crumbs and dill for the oregano but nothing made this chicken "wake up." On the upside this is a "safe" chicken recipe as even the pickiest of eaters wouldn't be able to find something not to like here--no unusual spices or blending of flavors. It was a little too buttery however so for those who would like to give this recipe a try I might suggest coating the chicken in egg rather than melted butter and maybe drizzling a little butter over the top before baking. Read More
(246)
3065 Ratings
  • 5 star values: 2147
  • 4 star values: 709
  • 3 star values: 161
  • 2 star values: 33
  • 1 star values: 15
Rating: 5 stars
02/19/2009
Soooo good! I used a combo of shredded cheddar bread crumbs and corn flakes (actually threw in the crumbs from a Cheese-Nip box as well) to create the breading. Also added extra cheese on top. So delicious! It's a constant request in the house. Edit: I've made this so many times and had so much fun playing around with it that I want to share - 1 cup of crackers (Ritz cornflakes saltines cheese-nips anything!) 1/2c parm chz 1 1/2c cheddar 1/2c bread crumbs. I also dip the chicken in flour before the butter to help it stick. This is a great recipe to be adventurous with - do not hesitate to play around!!! Update 2: I've discovered Panko bread crumbs to replace the standard crumbs. WOW! MUCH crispier and gives it that texture that I've noticed a lot of reviews say is missing. No panko... try coursely crushing some croutons. Read More
(1036)
Rating: 5 stars
02/19/2009
Soooo good! I used a combo of shredded cheddar bread crumbs and corn flakes (actually threw in the crumbs from a Cheese-Nip box as well) to create the breading. Also added extra cheese on top. So delicious! It's a constant request in the house. Edit: I've made this so many times and had so much fun playing around with it that I want to share - 1 cup of crackers (Ritz cornflakes saltines cheese-nips anything!) 1/2c parm chz 1 1/2c cheddar 1/2c bread crumbs. I also dip the chicken in flour before the butter to help it stick. This is a great recipe to be adventurous with - do not hesitate to play around!!! Update 2: I've discovered Panko bread crumbs to replace the standard crumbs. WOW! MUCH crispier and gives it that texture that I've noticed a lot of reviews say is missing. No panko... try coursely crushing some croutons. Read More
(1036)
Rating: 5 stars
06/08/2005
GREAT!! only thing i did differently was to put a thin layer of the bread crumb mixture on the bottom of the baking dish before i put the chicken in. (just to keep the bottom of the chicken from getting soggy) worked great! Read More
(862)
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Rating: 5 stars
07/21/2005
This is delicious! I made a few changes. I used half butter half olive oil. Also used Italian herbed bread crumbs and a variety of Italian seasonings. I didn't have chicken breasts so I used chicken tenders (still flattened them though). I greased the pan and followed others' suggestions by putting down a thin layer of bread crumbs in the pan before laying down the chicken. The chicken tenders only took 18 minutes to bake and then following others' suggestions I broiled the chicken for another 2 minutes. I HIGHLY recommend broiling the chicken at the end because it gives it a delicious crunch! Read More
(511)
Rating: 3 stars
01/26/2009
An acceptable but rather ordinary chicken recipe--kind of "ho hum." I'm sure I would have been a bigger fan of this when I was still cooking for my kids when they were younger but as grown-ups we've moved kind of beyond your average Shake and Bake type chicken. I used crushed cornflakes rather than crumbs and dill for the oregano but nothing made this chicken "wake up." On the upside this is a "safe" chicken recipe as even the pickiest of eaters wouldn't be able to find something not to like here--no unusual spices or blending of flavors. It was a little too buttery however so for those who would like to give this recipe a try I might suggest coating the chicken in egg rather than melted butter and maybe drizzling a little butter over the top before baking. Read More
(246)
Rating: 5 stars
03/24/2006
Note: Use an aluminum/foil pan for this recipe- it keeps the chicken from getting soggy. Also throw the ingredients into a processor- it blends everything up all nice and makes it easier to coat the chicken. Read More
(199)
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Rating: 4 stars
05/17/2004
This dish has a fabulous flavor. The chicken was swimming in butter so the next time I prepare I will place it on a roaster rack. I did not pound thin and I baked it for 1 hour 15 minutes and it came out perfect. I didn't use fresh garlic but rather from the jar and I used 4 teaspoons as we are garlic lovers and that was just right for us. I used garlic and herb seasoned bread crumbs. I thought that I could have omitted the salt. I will definitely make this again but I hated that the bread crumbs became soggy in the butter. Thanks for sharing! Read More
(165)
Rating: 5 stars
07/20/2006
This is a great tasty and easy chicken dish. I used sharp cheddar cheese in this. I omitted the extra salt and used unsalted butter; as the cheeses are salty enough. I scaled the recipe down to 2 servings and the proportions were just perfect. I had to bake mine for extra time because my breasts were still partially frozen. I didn't pound them either and the chicken was so tender you could cut it with a fork. Served with mashed potatoes and steamed baby carrots. Read More
(147)
Rating: 5 stars
04/01/2006
Mmmm! I added a little flour to my breadcrumb mixture to make a nice crispy coating. Also I didn't add the grated cheese to the dry mixture. I coated my chicken with butter and then the crumb mixture as directed and I sprinkled each piece of chicken with cheese so that it was sure to really melt into everything. Good stuff! Read More
(109)
Rating: 5 stars
03/26/2004
Absolutely Excellent!!! I marinated the chicken in Italian dressing for a few hours before preparing the dish. I also used Garlic/Herb breadcrumbs. I did need to bake it longer than 30 minutes though. I baked it for an hour because I was baking potatoes at the same time. Read More
(85)