| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bulb garlic; roasted |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried parsley |
| 1/4 |
ts |
Dried marjoram |
| 4 |
|
Chicken breast halves; skinned and deboned |
| 1/2 |
c |
Skim milk |
| 1/2 |
c |
Seasoned breadcrumbs |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Peel roasted garlic cloves and squeeze out pulp into a small bowl. Add
thyme, basil, parsley and marjoram and mix thoroughly. Rinse chicken and
pat dry. Dip each breast in milk and then coat with breadcrumbs, shaking
off excess. Saute chicken in hot olive oil for approximately 2 minutes on
each side. Lay out four 18 by 15 inch sheets of parchment paper and fold
each in half. Unfold parchment and place 1 chicken breast on each sheet
next to fold. Spread 1/4 of garlic mixture over each breast. Fold and
tightly seal each packet by overlapping 1/4 inch folds along each edge.
Place packets on baking sheet and bake in 375 degree oven for 30 minutes.
Serve.
Source: The Garlic Cookbook by David DiResta
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Kelly Spriggs
<kspriggs@ican.net> on Jul 17, 1997
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