Garlic crusted chicken for everybody.

chixIn the thirty odd years since October Country Inn’s founders, Pete and Ruth Hall, hit on the idea of serving internationally themed dinners, the Italian Country dinner has been a consistent favorite.  Garlic crusted chicken anchors this meal that is begun with a serving of Summer garden minestrone soup, and complimented with eggplant parmesan (both of these recipes have been previously posted).  Garlic crusted chicken is easy to prepare.  For a serving of six the ingredients are:

  • 6 approximately 8 ounce split chicken breasts with the skin and bone intact
  • 1 cup of seasoned Italian bread crumbs
  • 1/4 cup of grated parmesan cheese
  • 2 tablespoons of chopped fresh parsley
  • 3 ounces of melted butter
  • 1 clove of minced garlic
  • salt and pepper to taste
All the pieces in place and ready to bread the chicken.

All the pieces in place and ready to bread the chicken.

To prepare this dish, preheat the oven to 375 degrees.  Foil line a metal baking pan big enough to hold all six breasts.  To prepare the breading combine the bread crumbs, chopped parsley, grated parmesan cheese, and salt and pepper in a mixing bowl.  Melt the butter in a small, shallow pan and stir in the minced garlic.  Line up the raw breasts, the melted butter, the breading, and the foil lined baking pan.  First coat a breast with melted butter, then coat with the breading mixture before placing in the baking pan.  When done, place the pan in the oven to bake for about 40 minutes.  Check internal temperature with a meat thermometer.  It is done when a minimum internal temperature of 160 degrees is reached.