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Crunchy Garlic Chicken

October 4, 2010

This recipe I adapted from Jamie Oliver is a good way to satisfy your fried chicken craving in a pretty healthy way.  It

crunchy garlic chicken

has some butter in the coating but I cut it down, and the chicken is baked instead of pan fried.  The parsley, garlic and lemon give it a really good savory flavor and it bakes up very quickly.  You could also try this with tilapia and it would turn out well- just adjust your cooking time…I’d say check in on it at 5 minutes.  I served the cutlet over a spinach salad with hard boiled egg, tomatoes and cucumbers with a simple vinaigrette.  It would work equally well with some old-fashioned sides.


1 clove of garlic, roughly chopped

1 lemon

12 saltine crackers, crushed

1 T butter, very cold

salt and pepper

4 sprigs of fresh Italian parsley

2 heaping tablespoons all-purpose flour

1 large egg, beated

2 skinless, boneless chicken breasts or 4 cutlets


Preheat oven to 475 degrees.  Place the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper.  Process the mixture until it is very fine, then pour the mixture on a plate.  Sprinkle the flour on a second plate.  Beat the egg in a small bowl.

Slice the chicken breasts in half horizontally, so you have 4 chicken cutlets.  Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs.  Push the crumbs on to the chicken breasts so they stick.  Place the coated chicken on a greased baking sheet and cook for 12-15 minutes, until chicken is cooked through.  Slice and serve!

One Comment leave one →
  1. sharon permalink
    October 10, 2010 9:07 am

    I’m going to try this. Got that craving for fried chicken again… but not hungover this time.

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