Garlic chicken?

I mkae "Chicken w/ 40 Cloves of Garlic" using breasts cut in half (w/ bone for lfavor). I think it would be good w/ boneless hunks, too; just cook for less time. But here's another option.

Tuscan Garlic Chicken

3 lbs Boneless, skinless chicken breasts

1½ cups Flour, plus 1 tablespoon

1 Tbsp Salt

2 tsp Black pepper

2 tsp Italian herb seasoning

1 lb Penne pasta, cooked

1 Tbsp Garlic, chopped

1 Red pepper, julienne cut

½ cup White wine

½ lb Whole leaf spinach, stemmed

12 oz Heavy cream

1 cup Parmesan cheese, grated

Preparing the Chicken:

- Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the ovenproof skillet to a preheated oven at 350ºF. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165ºF.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Assembling Entree:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

Serves 6

--Olive Garden website

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Spicy Ginger Garlic Chicken

4 cloves garlic, minced

1-1/2 tsp grated ginger (I have used powdered)

1/2 tsp salt

1/4-3/4 ground red pepper

1/4 tsp black pepper

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1 TBSP catsup

1 TBSP red wine vinegar

1 tsp water

8 skinless, boneless chicken breast halves (about 2 pounds)

In a small bowl, combime all ingredients except chicken. Mix well. Brush both sides of each chicken breast and bake uncovered in a 375° oven for 45-50 minutes or until no longer pink. Works well on the grill also.

--BH&G 1992

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Double Stuffed Garlic Chicken

4 boneless, skinless chicken breast halves, butterflied

8 oz. cream cheese cut into 1/2 inch slices

8 oz. cheddar cheese cut into 1/2 inch slices

1/2 c. milk

3/4 c. Italian breadcrumbs

1/4 c. grated Romano cheese

1½ tsp. garlic, minced

1/4 c. + 2 Tbsp. butter, melted

1 Tbsp. lemon juice

Garlic powder

Paprika

Mix bread crumbs and romano cheese together; set aside. Combine butter, lemon juice, and garlic powder together and set aside.

Put a slice of cream cheese and a slice of cheddar in the center of each chicken breast. Close iwtha toothpick. Dip chicken in milk, then roll in the breadcrumb mixture. Place on a greased baking pan. Drizzle butter mixture over the chicken. Sprinkle with a little paprika. Bake at 350ºF for 30 minutes.

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Olive Garden Garlic Herb Chicken Con Broccoli

1 lb. chicken breasts

2 t. olive oil

4 oz. dry orecchiette pasta

1 C. heavy whipping cream

2 T. butter

2 t. minced garlic

2 t. cornstarch

1 C. broccoli florets

Salt to taste

Ground black pepper to taste

2 T. grated Parmesan cheese

Spice Mixture

1-2 t. Dried basil, parsley, and rosemary

1/2 t. Red pepper flakes

salt and pepper to taste

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.

Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot.

Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta.

Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Chicken Breast With Baked Garlic Recipe

Chicken breasts - 4 to 6 (whole)

Garlic - 1 to 2 bulbs (or 10 to 15 cloves)

Salt and pepper

Low fat butter

Slice an opening in the middle of the chicken breast. Do not cut all the way through.

Peel the garlic and cut into slices. Take these slices and stuff them into the slit you cut in the chicken breast.

Lightly coat the top of the chicken breast with butter. Then sprinkle on salt and pepper. Leave at room temperature for 30 to 45 minutes.

Preheat oven to 350C, then bake for about 30 to 45 minutes, and serve.

This is the recipe I use. It is so good and really simple

Garlic Chicken Breasts with Brown Sugar

This is so easy and very good!

2 Tbs oil

6 or more garlic cloves, minced

1 Tbs brown sugar

3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

This is from the Barefoot Contessa, Ina Garten.....I've made it many times and is delicious......40 garlic cloves seems a bit much, but the garlic takes on a sweet, tender and less "biting" taste when it's braised like this.....Hope you enjoy!!!

Chicken with Forty Cloves of Garlic Copyright 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot Contessa

Episode: Dinner and a Movie

3 whole heads garlic, about 40 cloves

2 (3 1/2-pound) chickens, cut into eighths

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons good olive oil

3 tablespoons Cognac, divided

1 1/2 cups dry white wine

1 tablespoon fresh thyme leaves

2 tablespoons all-purpose flour

2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Christopher

I only have this recipe, the recipe uses cut up chicken. I would reccommend you use chicken w/ bone and skin for juicy chicken. Enjoy!

Chicken with Forty Cloves of Garlic

3 whole heads garlic, about 40 cloves

2 (3 1/2-pound) chickens, cut into eighths

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons good olive oil

3 tablespoons Cognac, divided

1 1/2 cups dry white wine

1 tablespoon fresh thyme leaves

2 tablespoons all-purpose flour

2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Garlic.

CLASSIC GARLIC LOVERS CHICKEN

6 chicken breast halves

garlic powder

salt and pepper, to taste

Italian seasoning

olive oil

Clean chicken and cut off fat. Poke holes in chicken using a fork about 4-5 times on both sides, not real big holes just the size of the fork spokes. Season with salt and pepper on both sides. Sprinkle chicken liberally with garlic powder. (You can use a little or a lot - depending on how you like it). Lightly sprinkle both sides with Italian seasoning.

Place in a heated skillet, with olive oil.

Cook over medium heat. Cover skillet, periodically turning chicken over.

Chicken will be done in about 20 minutes. Check inside of chicken to make sure it is no longer pink.

Serve with buttered noodles and corn. A great dish for those garlic lovers!

Chicken with Parmesan, Garlic, and Herb Crust

1 garlic clove, peeled

1/4 cup fresh flat-leaf parsley leaves

2 slices whole-wheat bread

1/4 cup grated Parmesan (1 ounce)

2 tablespoons olive oil

1/4 teaspoon kosher salt

Freshly ground black pepper

4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)

4 teaspoons Dijon mustard

Heat oven to 400° F. Lightly coat a medium baking dish with vegetable cooking spray. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.

Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

Yield: 4 servings

Season the chicken breasts with salt, pepper, and garlic powder. Saute the chicken breasts in olive oil and use cloves of garlic when sauteeing. Cook until done.

40 cloves of garlic is way to much jest sprinkle some garlic powder about 1/2 of a tsp. per 1/2 breast bake on 350 for 50 min skin side up and it will be awesome or you could crush one clove max and spread on one breast and cook .