This is one of those recipes I've heard raves about from a variety of people, so we're renaming it for them - a combination of Mackie and Divjak (Macjak) - this recipe is also lovingly known as Garlic Cheddar Chicken. I was truly amazed at just how easy this was, which I think we'll all agree is a GREAT thing, especially for week nights. Whats even better is how delicious the house smells while cooking this, if you like garlic of course. We served this with asparagus (steamed and top with butter, garlic powder, and sea salt) and a doctored up version of Kraft's Caesar Pasta Salad. This pasta salad is one of my favorites since its not a mayonnaise base. I try to use either Enova oil or olive oil with it. Tonight, I added some fresh dill (left over from the egg salad) and some diced tomatoes and red onions - which my wonderful husband stated added a great freshness to the salad. If you haven't tried this salad, I highly recommend it for any occasion you want something quick - and as always, feel free to doctor us as you like.
On to the chicken!
INGREDIENTS
1/2 C Butter
4-5 Cloves Garlic, minced
1/2 C grated Cotija (or regular Parmesan)
3/4 C Bread Crumbs
1 1/2 C Shredded Cheddar
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 skinless, boneless chicken breasts
***I use Italian Seasoned Breadcrumbs and omit the parsley and oregano.
DIRECTIONS
Melt butter in a shallow fry pan over low heat, add minced garlic and mix well. Heat at least 5 minutes for garlic to soften.
In a shallow bowl, mix breadcrumbs, cheeses, and spices (including salt and pepper).
Dip each chicken breast in the butter mixture, coating on both sides. Then dredge through the breadcrumbs to again coat on both sides. Place in an oven safe dish. Repeat for each chicken breast. Drizzle any remaining butter over chicken breasts and top with any remaining bread crumbs.
Bake for 30 minutes at 350 degrees.
Eat.
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