Garlic -Stuffed Chicken Breasts

Recipe by Baby Kato
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
  • Squeeze the roasted garlic into a small bowl, add the sage and thyme.
  • Mash this mixture with a fork until smooth.
  • Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
  • Pour milk into bowl.
  • Dip the chicken pieces into the milk then roll in the flour mixture.
  • Place chicken on rack 20 minutes to allow coating to dry.
  • Heat oil to 370°F in large skillet.
  • Fry chicken skin side down in single layer.
  • Turn occasionally, should take 10- 15 minutes.
  • Roasted Garlic:
  • Preheat oven to 375°F.
  • Remove the outer layer of skin from a head of garlic.
  • Wrap the garlic in tin foil and roast for 1 1/2 hours.
  • Remove from oven and cool for about 10 minutes.
  • To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.
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