Easy Garlic Chicken

This is so good and so easy. No pictures, maybe next time I make it.


Easy Garlic Chicken

2-4 skinless, boneless chicken pieces
1/4 cup olive oil 
4 teaspoons crushed or minced garlic (2 cloves)
1/3 cup dry bread crumbs*
1/3 cup grated Parmesan cheese**


1. Heat oven to 350F

2. Warm the olive oil and garlic to blend the flavors. The longer it sits, the more garlicky it will be.

3. Combine bread crumbs and cheese.

4. Dip chicken in oil mixture, then dredge in the crumb & cheese mixture.

5. Bake in shallow baking dish (8 x 8 for two pieces,11 x 7 is good for 4) until juices run clear when you stab it with a fork. (About 20 minutes for thighs, 25-30 minutes for breasts)


NOTES:

*It takes one slice of bread to make the crumbs. (I whirl it in a mini-chopper) If you don't dry it out, it makes a mess. (Drying the bread first is easiest, but you can also dry out the crumbs).   Normally I use old bread and make a bunch of crumbs, and keep them in a ziplock bag in fridge.  They last a looooooong time if they're dry.

**You have to use the dry cheese out of a can, not freshly grated cheese.

You can spread the rest of the crumb & cheese mixture over the top of the chicken before baking.

I'm too lazy to peel and crush garlic cloves, I get minced or crushed garlic in a jar.

Don't be put off by how much oil this calls for, most of it doesn't even make it onto the chicken.   And a lot of it stays behind in the baking pan.  You need enough in the dish to coat the chicken piece.  Hold the chicken piece up and let most of it drain off before you stick it in the crumb mixture.  You could probably use half that amount and brush it on with a pastry brush. 

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This is calculated using half the amount of oil, since at least half shouldn't make it onto your plate.  This is per piece! Chicken pieces vary in size, so I don't know how they calculate it...average size? A normal serving is 4 ounces, uncooked.