Garlic Chicken

lilylove

Active member


1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/3 cup mayonnaise
1/2 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
2 tablespoons garlic or Italian flavored dry bread crumbs

Preheat oven to 400 degrees. Combine soup mix,
mayonnaise and cheese. On baking sheet, arrange
chicken. Top with soup mixture; sprinkle with bread
crumbs. Bake 20-30 minutes until done.
 
That sounds good and easy, too. I am not a nut about easy, and somethings just cant be, but hey, when you can get both taste and easy together, why not !! I am trying this one soon.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I made this last night, with bone-in, skin-on chicken breasts, since that's what I had.

I misread Trish's recipe, and added 2 T minced garlic to the paste before I slathered it on the chicken. It was a happy mistake!!

I cooked the breasts at 350 for an hour, and they were delicious and juicy!

Also had roasted potatoes, onions, and butternut squash on the side (with a little leftover garlic sprinkled on top!)

Lee

vegspreroasting.jpg


Vegs tossed with olive oil, s and p, ready for roasting

garlicchickenraw.jpg


Slathered and crumbed chicken, raw

garlicchickenandroasted.jpg


Homestyle plating (LOL!)
 

QSis

Grill Master
Staff member
Gold Site Supporter
Hey, Trish - I see you are on!

Did you see that I made your dish?

Loved it!

Lee
 

alexandradarex

New member
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/3 cup mayonnaise
1/2 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
2 tablespoons garlic or Italian flavored dry bread crumbs

Preheat oven to 400 degrees. Combine soup mix,
mayonnaise and cheese. On baking sheet, arrange
chicken. Top with soup mixture; sprinkle with bread
crumbs. Bake 20-30 minutes until done.
Excellent taste, marinade a little slim The garlic cloves is is perfectly lovely. The chicken is wet and tasty. The taste of the marinade was wonderful! My significant issue is that the marinade was real. The poultry provided off enough fluid to slim it down. I used poultry hip and legs. That may are creating more wetness. I'll try drumsticks when I have them. I may also add mo flout. I also strategy to put the chicken in the pan in two groups the next a chance to see of I can get some more lightly browning activity. There was enough excellent about this formula to ditz with it a bit.
 
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