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,Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do..,Delish! The wonderful aroma filled the kitchen while the garlic was roasting. And then the chicken was delicious……..moist on the inside and crisp on the outside. Thanks for sharing this great winner, BK.,Made this delicious, and I mean delicious, chicken tonight. I also browned the chicken and then baked it in the oven and it was marvelous. I could have eaten the bulb of roasted garlic all by itself, but chose to control myself and use it for the chicken. LOL
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Steps
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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. |
