Cheesy, Garlicky, Crusted Chicken

Who doesn’t love to bite into chicken with a crunch!? This healthy recipe is sure to satisfy kids and adults alike.

-Tammy

Health tips: Low carb, kidney friendly, diabetes friendly, kid friendly

Ingredients (4-6 servings)

  • 2 large chicken breast (cut in half lengthwise, then cut in half again to make 8 pieces)
  • 2 TBS olive oil
  • 2 TBS butter
  • 2 gloves of garlic chopped or grated
  • ¾ c. whole wheat bread crumbs. (I used a combination of whole wheat sour dough bread crumbs that I made myself mixed with whole wheat panko bread crumbs)
  • ¼ c. sharp cheddar cheese, shredded (I used 2%, but feel free to use full fat since there is so little)
  • 2 TBS Parmesan cheese
  • ½ tsp pepper
  • ½ tsp dried parsley or 1 TBS of fresh, chopped parsley
  • Sheet pan/cookie sheet covered with foil
  • Baking/cooling rack (use this if you have one so the chicken does not get soggy on the bottom)

Steps

  1. Preheat the oven at 350 degrees.
  2. Cut the chicken and assemble the cookie sheet with foil and baking/cooling rack
  3. In a small pan, heat the olive oil of medium low. Add butter to olive oil. Once butter is melted, add the garlic and cook until it’s barely a light golden brown. Turn off stove and take off the heat.

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4.  Mix bread crumbs, parm cheese, sharp cheddar, parsley, and pepper in a shallow dish.

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5.  Dip chicken pieces into buttery, garlic mixture then press into the cheesy bread crumbs.

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6.  Lay pieces onto the baking/cooling rack. If you have a little extra bread crumbs left in the shallow dish, pile those on              top of the chicken and gently press down.Spray or drizzle a little olive oil over the chicken.

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7.  Baking for 25-30 minutes (depending on how thick the chicken is).

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That’s it! Serve with a simple salad like my Arugula Salad with Grilled Lemon Vinaigrette found here  https://familyapron.com/2015/09/02/prosciutto-wrapped-shrimp-arugula-salad-with-grilled-lemon-vinegarette-oh-and-brown-rice-pilaf/

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Cheers!

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