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Garlic Chicken
August 14, 2006

WOW! Delicious with little effort! I changed this: I used boneless, skinless chicken thighs because they are RELIABLY more moist then breasts (always trim off any extra fat with kitchen sheers). I ran the garlic and olive oil through my mini-blender so it was like a smooth garlic emulsion oil (I did warm the oil in the microwave as suggested). I tossed 1/2 the chicken into a ziplock, poured in the garlic oil....tossed in the other half of the chicken and closed the bag. I hand squished the garlic oil all throughout the chicken by kneading the bag. That saves the messy step of hand dipping each piece into the oil and then into the crumbs. I used Italian bread crumbs with the grated cheese and coated the pieces as suggested. It was excellent!!. It really was very easy, tasty and light!! Baked 400° for 23 minutes.

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