Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Garlic and Herb Roasted Chicken

October 2nd, 2009 · 1 Comment

Yield: 8 portions

Garlic and Herb Roasted Chicken Image

This dish results in a quick, easy and quite tasty chicken breast, the recipe highlights butter and garlic for a “batter” and Panko breadcrumbs with Italian seasonings and three cheeses for a breading, then it is finished in the oven for a perfectly roasted delight. Served with rice and green beans for sides our meal last night was on the table in less than an hour from prep to dining.

Similar to a scaloppini style the chicken breasts cut into thin portions, which allow them to benefit from a shorter cooking time. The preparation techniques are a slight modification from typically prepared pan sautéed chicken or veal scaloppini, which can utilize a combination of flour and or an egg wash coating, or just seasoned flour then seared in a hot pan with either clarified butter or olive oil and then finished in the oven. This recipe uses the butter garlic mixture to coat the chicken breast in place of an egg wash and then roasted in the oven instead of the pan sauté method.

Thin sliced chicken breast Image

As an option and in addition, for a true scaloppini the meat is pounded even thinner to smaller than a ¼-inch thickness, I’ve omitted this step, however, if you wish the chicken breasts can be gently pounded even thinner after the cutting and then proceed with the recipe. Typically, scaloppini portions are so thin that chefs will say you should be able to see through the slices, of course this is an exaggeration, but the point is for a true scaloppini the portions are to be as thin as possible. Note: Click on images for a larger view.

4 each Boneless, skinless chicken breasts, 4 ounces each, cut
4 Tbsp Butter, melted
½ Tbsp Fresh lemon juice
1 Tsp Worcestershire sauce
1 Tsp Garlic powder, divided
½ Tsp Garlic salt
5 Cloves Garlic, minced
½ Tsp Fresh ground black pepper
1 ½ Cups Panko breadcrumbs
1 Tbsp Parmesan cheese, fresh grated
2 Tbsp Sharp cheddar cheese, fresh grated
2 Tbsp Mozzarella cheese, fresh grated
1 Tbsp Italian seasoning blend
½ Tsp Barbecue rub mix, (I used my Finger Lickin’ Rub)
    Non-stick cooking spray


Procedure Steps             Note: Preheat oven to 375° F.
1. Rinse under cool water and pat dry the chicken breasts, then laying flat on a cutting board cut each breast in half to form 8 thin portions. These are similar to scaloppini style portions. 
2. Butter garlic mixture imageIn a small bowl melt the butter in microwave for 20 to 30 seconds, and then add the lemon juice, Worcestershire sauce, ½ tsp garlic powder, garlic salt, minced garlic and fresh ground black pepper. Stir well.
3. Breadcrumb cheese mixture imageIn a shallow pan, combine the Panko breadcrumbs with the parmesan cheese, cheddar cheese, mozzarella cheese, Italian seasoning and the rub spice mix. Combine well.
4. Breaded chicken on pan imageCoat chicken portions in butter mixture imageCoat a baking sheet pan with the non-stock cooking spray. Coat the chicken breast in the butter garlic mixture then dredge the chicken breasts in the breadcrumb mixture making sure an even coating adheres well, and then transfer to the baking pan. Top the chicken breasts with the remaining breadcrumb mixture.
5. Finished roasted chicken in pan imageRoast in the 375° F oven for 30 minutes or until golden brown and chicken is cooked through.
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Tags: Entrees · Recipes

1 response so far ↓

  • 1 Jessie // Oct 2, 2009 at 12:47 pm

    You always come up with the best roasted dishes! I’m loving this recipe, it sounds really delish