Easy baked garlic chicken recipe

(Photo credit: Wikipedia)

Last night, I was faced with dinnertime and an almost empty freezer. We had some frozen chicken breasts I planned on using them, but wasn't sure how to fix them. Looking around my kitchen, I realized I had an abundance of fresh garlic and inspiration struck. Baked garlic chicken. It was a hit with the adults and kids, so I will definitely be making it again. And again...

EASY BAKED GARLIC CHICKEN

• 4 chicken breasts
• 6 cloves garlic
• 3 tablespoons olive oil
• couple pinches dried rosemary
• dash of salt
• dash of pepper

Directions
Preheat oven to 400 degrees F. Place chicken breasts on a baking sheet. Combine all remaining ingredients in a food processor and process in short bursts until garlic is chopped. Using a basting brush, brush the garlic mixture onto the chicken. Bake until the chicken is no longer pink and the juices run clear.

Cook's Notes-To make peeling the garlic easier, place a knife flat side down on each clove and push down on it. This should split the skins for easy removal.

Garlic herb bread recipe

(Photo credit: Wikipedia)

This recipe makes a delicious loaf of bread that pairs well with Italian foods, soups, stews and chilis. 

GARLIC HERB BREAD

• 2/3 cup warm water (90-100 degrees)
• 1 3/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 teaspoons butter, softened
• 2 garlic cloves, minced
• 2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried basil
• 2 tablespoons olive oil

Directions

In a small bowl, add warm water, yeast and sugar. Allow to sit, undisturbed, until foamy (about 10 minutes). While yeast is foaming, add butter, garlic, flour ans seasonings to a large bowl and mix thoroughly with your fingers. While mixing, "rub" the butter into the dry ingredients with your fingers-this will create small crumbs. When yeast is ready, slowly pour wet ingredients into the dry, stirring with a wooden spoon. When mixed, turn out onto a floured surface and knead 10 minutes, until dough is smooth and elastic.  Pour 2 tablespoons of olive oil into the bottom of the bowl and add dough, turning once to coat. Cover with a towel and allow to rise in a warm spot for an hour. After an hour, punch down dough to remove air bubbles. Shape into a loaf and place in a well sprayed and floured bread pan. Cover and allow to rise an additional hour. Preheat oven to 375 degrees F. Bake bread 30-40 minutes, until golden on top. Allow to cool in pan 10 minutes before gently turning out onto a rack to cool completely.

Baked chicken with rosemary and pecans recipe

(Photo credit: Wikipedia)

Rosemary is hands down my favorite herb to cook with. It adds a unique flavor to whatever dish it graces. I find it especially delicious when used on chicken.

BAKED CHICKEN WITH ROSEMARY AND PECANS
Ingredients

• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 4 chicken breasts
• 1/3 cup panko
• 1/3 cup finely chopped pecans
• 2 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions
Preheat oven to 425 degrees F. Line a large baking dish with aluminum foil and set aside.  Combine buttermilk and mustard in a shallow, flat bottom dish and whisk to combine. In another bowl, combine all remaining ingredients except the chicken. Dredge each chicken breast in the buttermilk mixture then coat in the panko mixture. Place in prepared dish and bake 10-15 minutes on each side, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F.

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