cheddar-garic oven fried chicken

	We are trying to convice Colby to eat more meat.  He is venturing into chicken so I was looking for a new chicken nugget recipe.  I found one for Cheddar-Garlic Oven Fried Chicken breast and thought hey that sounds yummy.  So we tested it out.
	Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast By Kittencalskitchen on January 26, 2004 761 Reviews Prep Time: 20 mins Total Time: 1 hrs Servings: 4 Ingredients 1⁄3; cup butter, melted 2 tablespoons minced garlic ( can use more or less) 2 teaspoons garlic powder, divided ( garlic lovers can use more) ½ teaspoon seasoning salt ( or can use white salt) ¾ cup seasoned dry bread crumbs ( seasoned or plain) ½ cup finely grated cheddar cheese ¼ cup freshly grated parmesan cheese ½ teaspoon ground black pepper ( or to taste) 4 boneless skinless chicken breasts shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese) Directions Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.)

 I used 2 chicken breasts and cut them into nugget size pieces.  I ran out of the butter mixture before I was done, so I added an egg.   I did bake them on the cooling rack on top of my cookie sheet which I covered in tin foil.





The boys both liked these nuggets, Blake ate more of them than me.   Colby ate them too, which is a good thing.  They were moist and the breading had a good texture.  Richard and I both felt it really could have used more garlic.  I used the fine shredded cheddar, but most of it didn't make it on the chicken so there wasn't much cheese flavor and I forgot to add more at the end of the baking time.


I will probably make these again.  I will just use egg instead of melted butter as the binder.  I think I'd rather put the fresh garlic into the breading mixture instead of the egg as I don't think it really stuck to the chicken at all.  I will also buy a block of cheddar and fine grate it myself into smaller pieces.