Prep 4 hrs
Cook 30 mins
I got this recipe from my mom and I think she got it from a friend at work. It is so good, I've modified it a little. I've made this with boneless pork chops too and they come out oh so tender. It's definitely a keeper for us! The important part of this recipe is the marinade so you need to plan ahead at least 4 hrs...if not overnight. Trust me it is worth the extra time!
- 4 egg yolks, slightly beaten
- 6 garlic cloves, chopped (I use more...8+)
- 3 -4 boneless chicken breasts, cut into desired portions (you can also use boneless pork chops)
- 2 tablespoons butter, melted
- 1⁄2 cup unseasoned breadcrumbs
- 1⁄2 cup parmesan cheese
- 1 tablespoon dried parsley
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- Combine egg yolks, chopped garlic, and chicken breast portions or pork chops into zipper style plastic bag. Press out as much air as possible and seal. Massage the bag to make sure the chicken pieces are all well coated with egg and the garlic is well distributed. Refrigerate at least four hours, up to overnight.
- After mixture has marinated for at least 4 hours: Preheat the oven to 400°F Place melted butter in a sprayed 9x13 glass baking dish, tipping dish until bottom of pan is coated with butter. In a small mixing bowl, combine breadcrumbs, cheese, parsley, salt and pepper. Dredge meat in this mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top.
- Bake for 30-40 minutes or until no pink remains in the chicken and the juices run clear.
This was okay for us but didn't knock our socks off. I used 3 large boneless pork chops and only had seasoned bread crumbs available. I thought the amounts (1/2 Tablespoon & 1 Tablespoon) of salt & pepper, respectively, might be typos so I cut it back to about 1/2-3/4 teaspoon each. I marinated the chops overnight, then breaded & baked. It's a very simple dish & I liked how quickly it came together, but the end result was too eggie-tasting. I wish I had not poured the remaining egg mixture over the meat before baking. I think maybe some butter would have browned the crumbs nicely, but without the scrambled egg flavor. Thanks for sharing, Amy. I may try this again with the chicken & some small tweaks. Made for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
I made this with chicken. I used panko bread crumbs...just a personal preference. As suggested in the recipe, I poured the leftover egg mix over the top of the chicken before baking...next time I wouldn't do that. The pieces of garlic left in the egg tended to burn. This is very garlicky! So recommended for garlic lovers only!! Made for PAC Spring 2010.