Easy chicken bake use fresh instead powdered garlic
- Replies 8
Ingredients
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1.3 kilos boneless chicken breasts, trimmed of excess fat
Instructions
1. Preheat your oven to 190°C. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, black pepper, and 1 cup of Parmesan cheese.
3. Place the chicken breasts evenly in the baking dish. Spread the sour cream mixture on top of the chicken, then sprinkle with the remaining Parmesan cheese.
4. Bake for 25-30 minutes, or until the chicken is cooked through.
5. Turn on the broiler and place the pan under it for 2-3 minutes, or until the top is lightly browned.
6. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the microwave or oven at 175°C for 10 minutes.
Recipe and image from How To Cook.
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1.3 kilos boneless chicken breasts, trimmed of excess fat
Instructions
1. Preheat your oven to 190°C. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, black pepper, and 1 cup of Parmesan cheese.
3. Place the chicken breasts evenly in the baking dish. Spread the sour cream mixture on top of the chicken, then sprinkle with the remaining Parmesan cheese.
4. Bake for 25-30 minutes, or until the chicken is cooked through.
5. Turn on the broiler and place the pan under it for 2-3 minutes, or until the top is lightly browned.
6. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the microwave or oven at 175°C for 10 minutes.
Recipe and image from How To Cook.
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