Ingredients
-
2/3
-
1/4
-
1/4
-
1/4
-
1/2
-
2
-
1/4
-
1/4
-
12
-
2/3
-
1
-
-
-
-
Directions
Garlic Stuffed Chicken Breasts, This has great flavor Don’t let the amount of garlic put you off, the garlic flavor becomes milder after blanching , This has great flavor Don’t let the amount of garlic put you off, the garlic flavor becomes milder after blanching
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Small Bowl Combine the Flour, Salt, Paprika, Cayenne and Black Pepper. Set Aside. |
|
2
Done
|
Squeeze the Roasted Garlic Into a Small Bowl, Add the Sage and Thyme. |
|
3
Done
|
Mash This Mixture With a Fork Until Smooth. |
|
4
Done
|
Lift the Skin Away from the Chicken and Spread the Garlic Mixture Over Top of the Chicken, Then Press the Skin Back Down Onto the Chicken. |
|
5
Done
|
Pour Milk Into Bowl. |
|
6
Done
|
Dip the Chicken Pieces Into the Milk Then Roll in the Flour Mixture. |
|
7
Done
|
Place Chicken on Rack 20 Minutes to Allow Coating to Dry. |
|
8
Done
|
Heat Oil to 370f in Large Skillet. |
|
9
Done
|
Fry Chicken Skin Side Down in Single Layer. |
|
10
Done
|
Turn Occasionally, Should Take 10- 15 Minutes. |
|
11
Done
|
Roasted Garlic: |
|
12
Done
|
Preheat Oven to 375f. |
|
13
Done
|
Remove the Outer Layer of Skin from a Head of Garlic. |
|
14
Done
|
Wrap the Garlic in Tin Foil and Roast For 1 1/2 Hours. |
|
15
Done
|
Remove from Oven and Cool For About 10 Minutes. |
