Baked Garlic Chicken

Baked Garlic Chicken

Things have been fairly hectic recently. I’ve been working on an assignment for a distance learning course I’m doing. The course is about childcare, and this particular assignment is on nutrition and exercise, so I’ve been really enjoying it.

The deadline I set myself for it was today (again with making everything happen on a Monday, what is with that?) So I’ve been busily working on it for what seems like the past year though it’s probably only a few weeks. As a result we’ve not been doing an awful lot of cooking, instead subsiding mostly on leftovers, or pre-marinated chicken with noodles.

To be honest, it’s lucky I’ve been being extra prepared lately. I suddenly realised I hadn’t blogged yet today, but thanks to some forward thinking I had a few posts prepared that I hadn’t got around to posting, and this is one of them!

This recipe is one of S’s devising. S used to hate cooking. Now I think he quite enjoys it. I would presume so seeing as he likes to devise his own concoctions. Some work, others… not so much. This is one that works.

It’s really a very simple and easy recipe, and absolutely delicious. If you prefer your chicken more, or less, garlicky, feel free to adjust the amount of garlic you use!

Baked Garlic Chicken

Serves 2


2 skinless, boneless chicken breasts

3 cloves garlic

25g seasoned breadcrumbs, approx (amount depends on how big the chicken breasts are)

Olive oil, for greasing


Preheat the oven to 200C/400F/gas mark 6.

Trim the excess fat (and any “yucky” looking bits…) from the chicken.

Cut about six “pockets” into each chicken breast. Do this by making slits at an angle. Try not to cut all the way through, although the world won’t end if you do!

Slice the garlic cloves in half lengthways, remove the core-strip-thing (does that have a name?) then halve again. If the cloves are particularly large you may wish to cut them smaller, but make sure to cut lengthways so that you get nice long strips.

Push a piece of garlic into each of the pockets you made in the chicken. The amount of pockets and how much garlic you put in will depend on your personal taste, but the instructions are the way we think works best!

Lightly grease your baking dish.

Put a layer of breadcrumbs on a plate, and press one of the chicken breasts into it. Turn it over and press again. Make sure it is nicely coated, then put it into the baking dish. Repeat with the other breast. Hint – if you put the chicken in, the turn it over it’ll get lightly oiled on both sides.

If you have any extra crumbs you may wish to sprinkle them over the top of your chicken and press on to it.

Put onto a shelf in the centre of the oven and cook for about half an hour, until the chicken is cooked through.

Great served with pasta and your choice of vegetables.

And that’s it! Hope you like our recipe! It’s actually really quite simple! We’d love to hear what you think of it!

Baked Garlic Chicken


Lady Joyful


5 thoughts on “Baked Garlic Chicken

  1. S used to hate cooking. Now I think he quite enjoys it. I would presume so seeing as he likes to devise his own concoctions.

    I hope this is not due to his opinions on your cooking!!

    A little variation to this recipe would be to substitute polenta / semolina for a proportion of the breadcrumbs and add a few dried chilli flakes. We do this for homemade chicken nuggets.

    You also forgot (!) to finish the sentence: Trim the excess fat (and any “yucky” looking bits…) from the chicken and give to the cats.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.