My First Recipe Book on Amazon: http://amzn.to/2l5iNZH
Kitchen Thermometer: http://amzn.to/2jJfwQn
$20 Kitchen Scale: http://amzn.to/2k8YrPt
This Baked Garlic Chicken recipe is a quick and delicious way to fall in love with chicken again!
The Protein Chef/DHFTNS Store and Personal Training Programs:
https://theproteinchef.co/store
Products/Ingredients that I use:
https://theproteinchef.co/products
https://theproteinchef.co/ingredients
Links!
https://theproteinchef.co
http://www.twitter.com/theproteinchef
http://www.facebook.com/theproteinchef
http://www.instagram.com/theproteinchef
http://www.pinterest.com/theproteinchef
http://www.google.com/+theproteinchef
Snapchat: @TheProteinChef
Here is the recipe:
3 Pounds (48 Ounces) Chicken Breasts
4 Tablespoons Olive Oil
2 1/2 Teaspoons Minced Garlic (5 Cloves)
1/4 Teaspoon Garlic Salt
2/3 Cup (60g) Whole Wheat Bread Crumbs
12 Tablespoons (60g) Grated Parmesan Cheese
Calories in the WHOLE recipe:
Calories: 2581
Fat: 89g
Saturated Fat: 21g
Sodium: 2240mg
Carbs: 40g
Fiber: 6g
Sugar: 4g
Protein: 405g
Take out a large stove top pan, turn your burner on Low-Medium Heat, add in your Olive Oil, Garlic, and Garlic Salt. Mix everything together and let your pan heat up for a few minutes. After a few minutes turn your burner off. Take out a large bowl, add in your Whole Wheat Bread Crumbs and Grated Parmesan Cheese. Mix them together. Take out your Chicken Breast, trim the fat off of them, and then cut them in half. Roll your Chicken Breast halves in the Olive Oil Mix and then in the Bread Crumb Mix. Place them in a baking dish and put them in the oven on 425°F/218°C for 30:00-35:00. Enjoy!
Tips: Double or even triple your recipe to last you all week!
Don't forget to subscribe! New recipes will be posted every week.
Music by:
Batty McFaddin Kevin MacLeod (incompetech.com)
Local Forecast Kevin MacLeod (incompetech.com)
Aces High Kevin MacLeod (incompetech.com)
Niles Blue Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
source
