Priscilla Costa's Garlic Chicken
Published March 29, 2003
- Total Time
- 30 minutes
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Ingredients
2 large boneless, skinless chicken breast halves (1 pound total)
2 large garlic cloves
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 egg
1 cup fine fresh bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Nutritional analysis per serving (2 servings)
11 grams carbs; 235 milligrams cholesterol; 511 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 32 grams fat; 1 gram fiber; 563 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make 2 ⅛-inch-deep slashes about 1 inch apart horizontally and vertically on the top and bottom of each chicken breast. Crush the garlic with the salt to form a paste, and stir in the pepper. Rub the mixture over the chicken breasts and into the slashes. Place the chicken breasts on a microwave-safe plate with the large ends on the outside edges of the plate, cover with plastic wrap and microwave on high power for 4 minutes. Remove and let cool, covered with the plastic wrap.
- Step 2
Meanwhile, beat the egg in a shallow bowl with 2 teaspoons water. Spread out the bread crumbs on a shallow plate or sheet of waxed paper. Submerge the chicken breasts in the egg mixture, drain off the excess and coat with the bread crumbs, shaking off excess.
- Step 3
Melt the butter in the oil in a large nonstick skillet over medium-high heat and fry the chicken breasts until they are golden brown and cooked through, about 4 minutes on each side. Slice and serve immediately.
Private Notes