Garlic chicken dish?

Question

I read about this dish were you make a paste out of Garlic and insert it into the pocket of a chicken breast then leave to marinade then cook. I cant remember the details though

Answer 1

This is my favorite!!!!
4 boneless skinless chicken breast halves (about 6 ounces each)
1 recipe Roasted Garlic Pesto, recipe follows
1/4 cup goat cheese
1/2 teaspoon salt 1/2 teaspoon pepper
2 sprays vegetable oil cooking spray

Heat a cast-iron griddle over medium-high heat until hot.
Cut a small incision into each chicken breast to form a pocket for stuffing. Stuff 1 tablespoon goat cheese 2 tablespoons Roasted Garlic Pesto into each pocket. Season chicken all over with salt and pepper.

Spray griddle with cooking spray. Place chicken on hot griddle and sear on each side for at least 3 minutes and then check for doneness; the temperature should register 165 degrees F when measured with an instant-read thermometer. Meanwhile, warm remaining Roasted Garlic Pesto in the microwave. Pour remaining pesto over breasts and serve.


Roasted Garlic Pesto:
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts
Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.

Answer 2

ingredients
1/2 oz (15gm) Butter
1 Tbsp Olive Oil
1 Onion, finely chopped
2 Cloves Garlic, crushed As always, adjust garlic according to taste
2 Chicken Breasts
1/2 Pint (280 ml) Chicken Stock
Salt and Pepper
Handful fresh Parsley, chopped
2 Tbsp Natural Yoghurt




Trim the chicken and cut into bite-sized pieces.
Melt the butter in a pan, add the olive oil. Add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so.

Add the chicken pieces to the onion and garlic mixture and brown on all sides.

Add the chicken stock, season with salt and pepper to taste and add the chopped parsley. Bring to the boil then turn the heat down to minimum and leave gently cooking - uncovered - for about 20 minutes.

Remove the chicken pieces and keep warm. Turn up the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.

Serve the garlic chicken with mashed potato, your favourite veg and the garlicky sauce.

Answer 3

Chicken Kiev is supposed have part of the bone on it and is coated in breadcrumbs. I have a gorgeous recipe for you called Buttery Garlic Chicken.
4 chicken joints
4 tomatoes
75g ( 3oz ) butter
30ml ( 2 tablespoon ) malt vinegar
30ml ( 2 tablespoons ) runny honey
2 cloves of garlic, skinned & crushed
10ml ( 2 level teaspoons ) salt
2.5ml ( half a teaspoon ) dried marjoram
2.5 ml ( half a teaspoon )dry nustard
black pepper

1. Warm the butter in a small pan until just melted. Add vinegar, honey, garlic, salt, marjoram, mustard and a few turns of pepper.

2. Arrange chicken joints in a flame proof dish or foil-lined grill pan, fleshy side down.

3. Spoon sauce over the chicken joints and leave for 30 minutes. Grill under a high heat for 5 minutes.

4.Reduce heat and cook joints 10 minutes on each side. Cut each tomato nearly through into 6 wedges and open gently.

5.Add tomatoes to grill pan, cover with foil and cook for a further 15 minutes until tender.

6. Lift the foil and baste the chicken joints andtomatoes with the pan juices occassionally during the cooking.

7. Pierce with a skewer to check chicken juices run clear.

Serve with mashed potato.

I hope you enjoy it.

Answer 4

This is a recipe that I use for a whole chicken but you can use fryer parts with skins. I am not exactly sure what other ingredients you were thinking of but these are pretty basic.

~ Roasted Garlic Chicken ~

Whole Chicken
20 cloves garlic
2 tablespoons butter or margarine, softened
1/2 teaspoon grated lemon peel
1/4 teaspoon dry thyme leaves
1/8 teaspoon dry rosemary leaves
2 thin slices of lemon
salt and pepper

Starting at breast bone, carefully work fingers under the skin of the chicken, around breast and legs. Peel and press 10 garlic cloves. Combine pressed garlic with butter, lemon peel, thyme and rosemary. Spread garlic butter under skin. Place remaining garlic cloves, unpeeled, and lemon slices into body cavity. Season chicken lightly with salt and pepper. Roast at 375 degrees for 1 1/4 to 1 1/2 hours. Remove garlic cloves from cavity, peel and serve with chicken, or blend with butter and use as a spread for thick slices of bread.

I hope this helps you remember the recipe~I don't really marinate mine but you can pour white wine vinegar in with the garlic mixture to thin it out and use it as a marinade. If this isn't it~at least try the spread part on the bread~

Answer 5

Garlic Chicken
Original recipe yield: 4 servings.
Prep Time:20 MinutesCook Time:35 MinutesReady In:55 MinutesServings:4 (change)

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INGREDIENTS:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.


or try this


Caramelized Garlic Chicken

Ingredients:
2 teaspoons olive oil
4 garlic cloves -- minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves


Directions:

Heat oven to 500F; line shallow roasting pan with foil; spray foil with nonstick cooking spray. Heat oil in small nonstick skillet over medium low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed. Place chicken breast halves in sprayed foil lined pan; spread garlic mixture evenly over chicken. Bake at 500 for 10 to 15 minutes or until chicken is fork tender and juices run clear.

Answer 6

Kiev cutlet
put garlic on the breast put some crumbs and bake

Answer 7

its called a chicken kiev. bernard matthews make them. buy them at any supermarket