Amy's Garlic Egg Chicken Recipe

Reviews More Reviews

Most Helpful Positive Review

Dec 02, 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!

—LOVESTOSHOP

See full review »

Most Helpful Critical Review

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.

—Rebslo

See full review »

997 Ratings

See other versions of this recipe!

Feb 04, 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!

—JUSTJEN33

See full review »

Jul 08, 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.

—IMVINTAGE

See full review »

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!

—JACKANDNICKSMOM

See full review »

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.

—KATIECOWAN

See full review »

Jun 08, 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).

—GWENEC

See full review »

Dec 08, 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.

—Momof2

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Garlic Cheddar Chicken

Easy Garlic Chicken

Spicy Garlic Lime Chicken

Garlic Creamed Chicken

Garlic Cheese Chicken Rollups

Baked Garlic Parmesan Chicken

Chicken and Garlic

Lime Garlic Chicken

Chicken with Garlic, Basil, and Parsley

Garlic Chicken And Grapes

ADVERTISE WITH US

Nutrition

Calories
508 kcal
25%

Carbohydrates
24.6 g
8%

Cholesterol
182 mg
61%

Fat
28.5 g
44%

Fiber
2 g
8%

Protein
37.5 g
75%

Sodium
1562 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amy's Garlic Egg Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 508
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 15.9g 80 %
Cholesterol 182mg 61 %
Sodium 1562mg 62 %
Potassium 364mg 10 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 2g 8 %
Protein 37.5g 75 %
Sugars 2.5g
Vitamin A 15 %
Vitamin C 4 %
Calcium 39 %
Iron 34 %
Thiamin 30 %
Niacin 155 %
Vitamin B6 41 %
Magnesium 18 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.