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Tuesday recipe: Chicken with 20 cloves of garlic

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Written by April Yorke   
Monday, 04 May 2009 19:00

I cook dinner for a friend once a week, so I'm always looking for new recipes that I think she'll like. I came across this one in the kitchen at work. It definitely fit the bill.


What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
20 cloves garlic, peeled
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Light Classic Caesar Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Make It!

HEAT large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.

STIR in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).

SPRINKLE with Parmesan; cover. Remove from heat. Let stand 1 min.

Recipe notes:

  • Don't judge recipes just because they contain cheat-y flavour ideas like salad dressing. This was some tasty chicken. 
  • Am I the only person who finds that chicken takes way, way longer to cook through than recipes usually suggest? It would have helped if I had butterflied my chicken, but, seriously, I had to leave that thing on the stove top for another five minutes. Mind you, cooking dinner in under half an hour is nothing to shake a stick at.
  • I never use the Parmesan cheese that comes in a can. It's worth the extra money to get the real deal.   
  • Four small chicken breasts do not a large skillet need.
  • The recipe suggests roasted vegetables as a side. I went with roasted potatoes and asparagus. 
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April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

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