Time 1h45m Yield 6 Number Of Ingredients 14 Steps:
Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine. Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish. Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish. Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine. Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken. Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken. Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Switch oven to broil. Sprinkle cheese over the chicken breasts. Heat oven’s broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
Time 40m Yield 6 servings. Number Of Ingredients 11 Steps:
Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.
Time 2h Yield 4 servings Number Of Ingredients 14 Steps:
Preheat the oven to 425 degrees F. Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on. Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside. Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don’t overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside. Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil. Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes. Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper. Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes. Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the first 5 ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13x9x2 inch baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with the paprika. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.
Time 9h Yield 6 Number Of Ingredients 11 Steps:
Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy. Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil. Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper. Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
Time 1h50m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken. Combine tarragon, sage, salt, and pepper and sprinkle over chicken. Cut the top off of garlic bulb so that each clove is exposed. Place cut side up in baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft. Transfer chicken to serving platter and keep warm. Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork. Toss garlic with potatoes, carrots, and onion; arrange around chicken. Sprinkle with dried parsley.
