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Amy's Garlic Egg Chicken
SUBMITTED BY:
CHEFAMY
PHOTO BY:
Carrie Magill
"An easy dish for garlic lovers. Golden looking, golden tasting!"
RECIPE RATING:
Read Reviews
(660)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
40 Min
READY IN
4 Hrs 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper
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DIRECTIONS
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees F (200 degrees C).
Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
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REVIEWS
Reviewed on Dec. 2, 2003 by LOVESTOSHOP
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LOVESTOSHOP
Dec. 2, 2003
This is a garlic lover's dream come true! Chicken is very tender and quiet tasty. I took the suggestions of some of the reviewers by cutting back on the bread crumbs to 1/2cup. Used 3/4 cup of cheese and cut the salt to 1/4 tsp. Also used 2 eggs yolks and Italian style bread crumbs and 2lbs. of boneless, skinless chicken. We are a family of 4 and the chicken disappeared very quickly with requests to make it again soon! Thank you Amy!
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30 users found this review helpful
This is a garlic lover's dream come true! Chicken is very tender and quiet tasty. I took the...
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Reviewed on Feb. 4, 2004 by
JUSTJEN33
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JUSTJEN33
Feb. 4, 2004
I agree this was very moist & not dried out. Make sure you do melt butter on bottom of glass dish, It will stick & burn! Other than that. It was gr8!
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22 users found this review helpful
I agree this was very moist & not dried out. Make sure you do melt butter on bottom of glass...
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Reviewed on Jul. 8, 2006 by
IMVINTAGE
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IMVINTAGE
Jul. 8, 2006
Great flavor! I used 3 large breasts, pounded just a bit, 3 yolks & let them marinade 7 hours in a ziploc. I only added about a tsp of garlic powder to my bread crumbs. I used panko crumbs (highly recommend!) & I added some italian seasonings in when the other seasonings. I did like others & just shook my chicken up in a big ziploc w/ the crumbs. I only added a couple of pinches of salt (parmesan can be salty enough). I didn't melt the butter in the pan, instead I used a liberal amount of butter flavor Pam. The chicken was tender & juicy & loaded w/ garlicky flavor. I served it w/ Roasted Asparagus and Yellow Pepper Salad, fresh corn on the cob (nuked) & Pavlova for dessert.
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19 users found this review helpful
Great flavor! I used 3 large breasts, pounded just a bit, 3 yolks & let them marinade 7 hours...
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Reviewed on Jan. 14, 2004 by
JACKANDNICKSMOM
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JACKANDNICKSMOM
Jan. 14, 2004
This is awesome. My whole family, husband and 2 boys (6 & 2), loved it. I had to adapt a bit. I only had chicken tenders, so I used 10. I also used 2 egg yolks and 2 tsp. of minced garlic (equiv. to 4 garlic cloves). I put yolks and garlic in large ziploc bag, then added chicken to bag. Mixed it all up and put in fridge for about 7 hours. Also, I only used half of the bread crumbs for the dry mix. After I had all of the chicken coated, I sprinkled a little more parmesean cheese on top. Since I used tenders, I cooked it for 20 minutes at 400. Very juicy and wonderful. I cannot wait to make this one again!
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19 users found this review helpful
This is awesome. My whole family, husband and 2 boys (6 & 2), loved it. I had to adapt a...
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Reviewed on Jan. 21, 2003 by Rebslo
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Rebslo
Jan. 21, 2003
Very simple and easy to make! I ended up with a lot of extra crumb mixture though. Next time I would cut them back to no more than 3/4 C each. I topped the chicken with spaghetti and a red sauce to add to the flavoring.
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18 users found this review helpful
Very simple and easy to make! I ended up with a lot of extra crumb mixture though. Next time...
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Reviewed on Jun. 8, 2003 by GWENEC
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GWENEC
Jun. 8, 2003
If we could give this recipe six stars we would - Kids and Adults both love this tender chicken delite! I like to cut the chicken breast into bite-sized pieces *before* marinating. After a mere 4 hours in the egg/garlic mixture, the chicken is SO tender and the bite-sized pieces are perfect for my kids. Also noteworthy is that the dish can be a bit salty if you add the recommended salt, use salted butter, and seasoned breadcrumbs. We prefer it with no salt added, unsalted butter, and unseasoned bread crumbs. Great with an Italian themed dinner (ie pasta with tomato sauce, salad, and garlic bread).
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15 users found this review helpful
If we could give this recipe six stars we would - Kids and Adults both love this tender...
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Reviewed on Dec. 8, 2003 by
TchrJrHi
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TchrJrHi
Dec. 8, 2003
I thought this recipe was delicious. We are big garlic fans and this really did hit the spot. I did read the reviews before making and used italian bread crumbs and cut down the amount to a bit more than 1/4 cup, and used more than one egg yolk. I did also have to cook a bit longer than the recipe called for, but still delicious. This is great because most if, not all, ingredients you will have on hand. Thank you for such a great recipe.
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11 users found this review helpful
I thought this recipe was delicious. We are big garlic fans and this really did hit the spot....
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Reviewed on Mar. 20, 2003 by KATIECOWAN
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KATIECOWAN
Mar. 20, 2003
Oh Man, that was THE BEST chicken I've ever cooked! Who ever gave this recipe a poor rating must have done something really wrong. 6 cloves of garlic was perfect, but one egg yolk wasn't enough for me. I cooked 5 pieces of chicken so I mixed 3 egg yolks with 6 cloves and garlic and that was plenty to marinate the chicken. There really wasn't much egg yolk mixture left after marinating overnight so I couldn't get the bread crumbs to stick that well but it was still fabulous! I cut the bread crumbs and parmesan cheese in half and still had plenty. I used the whole tablespoon of parsley but I changed up the rest of the spices a little. I used one tablespoon total with a little of all these spices: garlic salt, garlic powder, garlic and herb seasoning, cayenne pepper, red pepper, and ground black pepper. This tasted perfect to me. I think that you can pretty much salt and season this dish according to your own particular taste.
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11 users found this review helpful
Oh Man, that was THE BEST chicken I've ever cooked! Who ever gave this recipe a poor rating...
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Reviewed on Nov. 11, 2002 by
Tina Tisdale
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Tina Tisdale
Nov. 11, 2002
This chicken is fabulous!!! I made it with the Calico Squash Casserole, corn bread muffins, and chocolate eclairs for desert (all recipes from allrecipes.com) and my husband LOVED it! The chicken was really tender and very tasty! I think it helped to marinate over night. I cooked it for 20 minutes on one side, and then 15 minutes on the other and it was perfect. Hope you enjoy!
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9 users found this review helpful
This chicken is fabulous!!! I made it with the Calico Squash Casserole, corn bread muffins,...
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Reviewed on Sep. 10, 2008 by
Jen S.
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Jen S.
Sep. 10, 2008