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    You are in: Home / Recipes / Baked Chicken in Parmesan and Roasted Garlic Sauce Recipe
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    Baked Chicken in Parmesan and Roasted Garlic Sauce

    Average Rating:

    6 Total Reviews

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    • on May 29, 2011

      I loved the sauce in this dish. I used boneless breasts, and also used about a 1/4 cup of roasted cloves which I put into the mini chopper. I found that I can buy roasted garlic cloves by the bulk etc at Harris Teeter grocery store (near the olives and imported cheeses) which I loved the strong flavor. Thank you for sharing this great recipe

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    • on September 15, 2010

      This sauce was delicious, I couldn't get enough! (I did add garlic powder to give it an even more intense garlic flavor) I used boneless skinless chicken breasts instead of thighs and it turned out great, cooking in only 20 minutes. Served with mashed potatoes and I'm saving some extra sauce to serve over pasta later in the week.

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    • on March 06, 2010

      Hooray for the rich, garlicky alfredo-style sauce without any butter or cream! (I even substituted low fat cream cheese.) The chicken took a bit longer to cook than 30 minutes in my oven. Smart use of contest ingredients in an easy-to-prepare meal.

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    • on March 06, 2010

      A very flavorful chicken dish and one that went together quite easily as I did everything ahead of time but the baking part. When we got home from church I put this in the oven for about 40 minutes of baking time. One slight deviance I made to your recipe was to deglaze my frying pan with the chicken broth instead of the sherry. I also poured the sauce mix over the chicken to bake and then served this with mashed potatoes for a nice sunday dinner. The sauce made a nice gravy for the potatoes. Great use of ingedients chef and good luck. Made for RSC#15

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    • on March 06, 2010

      For reasons of economy & pers pref, I used the drumette portion of chicken wings for your recipe & otherwise made it as written. The flavor is excellent & the sauce would work equally well w/potatoes or rice. It was almost certainly the parmesan cheese I used, but it never fully melted into the sauce & was stringy as a result. I never thot I would say this, but perhaps this is 1 of those recipes where the powder type of parmesan cheese might actually work better than the "real stuff". I used homemade chicken stock & found I did have to add salt after a taste test. It is best left to cool slightly vs being served directly from oven to table. Unlike a lot of sauces that thicken considerably after refrigeration, this sauce became very thin overnight. We enjoyed this recipe a lot & it is sure to be a family-pleaser. Made for RSC #15 ~ Thx for sharing your recipe w/us & good luck in the contest.

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    • on March 06, 2010

      After looking at 76 submitted recipes for the RSC #15 contest, this is one of three that I have decided to made and review. And it turned out to be a very good recipe which I liked very much. However, I did vary the recipe a little as follows: 5 chicken thighs, 12 oz egg noodles, ¾ cup milk plus ¼ cup half & half and added ¼ cup of chopped up bell peppers (to toss in the noodles at the end). Believe it or not this is the first time I am making egg noodles and with food on top. I would recommend this recipe for someone who does not want to spend a lot of cooking time in the kitchen and also make a hearty winter meal. So it gets 5 big stars from me.

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    Nutritional Facts for Baked Chicken in Parmesan and Roasted Garlic Sauce

    Serving Size: 1 (2016 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 577.1
     
    Calories from Fat 268
    46%
    Total Fat 29.8 g
    45%
    Saturated Fat 12.0 g
    60%
    Cholesterol 168.7 mg
    56%
    Sodium 328.7 mg
    13%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.5 g
    10%
    Protein 30.2 g
    60%

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