4 Reviews

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

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**Tinkerbell** April 11, 2010

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.

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breezermom April 13, 2010


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890391 April 19, 2011

Made this for my family and it was a slam dunk. Even my picky eater kids was devouring the chicken asking for thirds..Great recipe thanks for sharing

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Gina J. October 26, 2015
Garlic Chicken to Die For