"Even if you are not typically fond of garlicky dishes, don’t rule this one out. The garlic does a wonderful job of tenderizing the chicken so that it nearly melts in your mouth. My family raves about this, and I’m nearly certain yours will, too. The secret is to make sure you use very fresh garlic. Hint: If you see any green or hints of sprouting, the bulb is not fresh."
4 egg yolks, beaten slightly
6 cloves fresh garlic, chopped
4 skinless, boneless chicken breast halves, cut into desired portions
6 tablespoons butter, melted
1 cup dry unseasoned bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1/2 tablespoon salt
1 tablespoon ground black pepper
Drop the egg yolks, chopped garlic and chicken breasts into a zip-type plastic bag. Press out as much air as possible and seal. Massage the bag to make sure that the chicken pieces are all well coated with egg and the garlic is well distributed. Refrigerate for at least four hours, up to overnight.
Preheat oven to 400F. Place melted butter in a 9 x 13-inch glass baking dish, tipping dish until bottom of pan is coated. In a small mixing bowl, combine the bread crumbs, cheese, parsley, salt and pepper. Dredge chicken pieces in this coating mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top.
Bake for about 40 minutes, or until no pink remains in the chicken and the juices run clear.
Servings: 4 to 6