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Garlic Cheddar Chicken

Reviewed: Mar. 16, 2014
I've made this several times for my family, they love it. I did change the recipe a little. I use a combo of Panko bread crumbs and dry Italian bread crumbs and also add granulated garlic and some fresh grated Parmigiano-reggiano to the crumb mixture. Once the chicken has been dipped in the garlic butter and crumbs, I let it rest in the fridge for at least an hour before baking and add a bit more shredded Cheddar to the top of each breast. The crust is awesomely crispier if you let it rest first.
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