Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
photo by Jonathan Melendez
- Ready In:
- 1⁄3 cup butter, melted
- 2 tablespoons minced garlic (can use more or less)
- 2 teaspoons garlic powder, divided (garlic lovers can use more)
- 1⁄2 teaspoon seasoning salt (or can use white salt)
- 3⁄4 cup seasoned dry bread crumb (seasoned or plain)
- 1⁄2 cup finely grated cheddar cheese
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄2 teaspoon ground black pepper (or to taste)
- 4 boneless skinless chicken breasts
- shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Questions & Replies
O...M...G. This was SO good. I have to admit, since I'm not much of a chicken person, I wasn't exactly looking forward to having this. (The rest of the family loves chicken.) However, I absolutely LOVED it. I went back for seconds! I only changed it up slightly, due to some of the other reviews. For starters, I sliced my chicken breasts in half, so that they were thinner, hence allowing them to cook more evenly. I then used panko bread crumbs, to make them a bit crispier. Lastly, since a few people said that the breasts were a bit mushy on the bottom, I used a round pizza pan with holes in it. It worked perfectly. (I sprayed it with PAM.) I was nervous as these were baking, because they house smelled REALLY garlicky, however, I thought the amount of garlic was perfect and didn't taste overwhelming at all. The rest of the family raved about it, as well. THANK YOU Kittencal for the excellent recipe!
I used metal skewers thrust through the breasts to suspend them over a foil lined pan. Panko breaded, they were very crunchy all round. I salted w/ 'Tony Chachere's' and it was so good, I literaly licked the plate. Next time, I will pound the breasts flat before baking. This was easy and EXCELLENT, Thanks.