So I love this dish, like a lot. It’s a Kraft recipe that you can find here. If you happen to click on that link you’ll notice that it says that in France, they make this dish with 40 cloves of garlic instead of 20. I might just have to make it with 40 next time. I made this dish for girls night the other night and we were all calling “DIBS!” on the garlic cloves. Soooo yummy.
Chicken with Twenty Cloves of Garlic
- 4 small boneless skinless chicken breast halves (1 lb.)
- 20 cloves garlic, peeled (I used the pre-peeled kind you can find in the refrigerated section of your stores produce department)
- ¾ cup fat-free reduced-sodium chicken broth
- ¼ cup creamy Caesar dressing
- ¼ cup grated parmesan cheese
- Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.
- Stir in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).
- Sprinkle with Parmesan; cover. Remove from heat. Let stand 1 min.
- Using the pre-peeled garlic makes all the difference in the world with this dish. You can cut your prep down to about two minutes by using this which means that you can pop this on the stove quick, fast and in a hurry on a weeknight.
- The picture shows this dish being served with roasted carrots and potatoes but I felt like this made for a really monochromatic dish so I served it with marinated tomatoes and the Buttery Almond Green Beans. I’ll be sharing the tomato recipe soon.
You can view all of the recipes I’ve posted by clicking here.