How To make Grilled Chicken with Garlic
2 whole boneless skinless chicken breasts
halved
2 1/2 cups red wine
3 sprigs thyme
10 garlic cloves :
minced
1/4 cup olive oil
fresh ground pepper
In a medium baking dish, combine chicken, red wine, thyme, and half of the minc ed garlic. Marinate for 2 to 3 hours in the refrigerator.
Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper. Bake garlic mixture in a 300-d egree oven for 1&1/2 hours or until garlic is tender.
Place garlic mixture in a food processor or blender and puree. Remove chicken from marinade.
Grill chicken for 10 to 15 minutes, turning frequently and brushing with pureed garlic. Transfer to a platter and serve hot.
4 servings/Serving size: 3-4 oz
Exchanges: Lean Meat Exchange 4 Fat Exchange :
1 Calories 276 Calories f rom Fat :
149 Total Fat 16g Saturated Fat :
3g Cholesterol 72mg Sodium :
65mg Carbohydrate 2g Dietary Fiber :
0g Sugars 2g Protein :
27g
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How To make Grilled Chicken with Garlic's Videos
12 MINUTE Honey Garlic Chicken Breast
The most amazing SUPER QUICK chicken breast recipe. Fabulous 5 ingredient sauce, brilliant back pocket recipe for busy nights!
Use this same recipe for pork chops and prawns/shrimp.
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Creamy Garlic Chicken Breast Recipe
Chicken breast recipes | Keto chicken recipe | Creamy garlic chicken | How to make Creamy garlic chicken
Today I'm making an easy Creamy garlic chicken recipe. This recipe is extremely versatile and can be turned into creamy garlic chicken pasta, creamy garlic chicken and rice, creamy garlic chicken and mushrooms, the list goes on! This one pot chicken recipe is perfect for weeknight as well as a meal prep option. You can also switch the chicken breast for chicken thighs or any other part. Give this a shot and it's surely going to turn into your favourite quick dinner recipe!
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INGREDIENTS: (2 servings)
2 large chicken breasts
5-6 cloves garlic (minced)
2 cloves garlic (crushed)
1 medium onion
1/2 cup chicken stock or water
1 tsp lime juice
1/2 cup heavy cream (sub fresh cream)
Olive oil
Butter
1 tsp dried oregano
1 tsp dried parsley
Salt and pepper (as needed)
*1 chicken stock cube (if using water)
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FAQ:
• Why lime juice?
As wine is not used in this recipe, lime juice is added for acidity (sourness). Otherwise the sauce might seem too rich
• When to add salt to the sauce?
Add salt towards the end as stock/stock cubes have added salt. I did not find the need to add more salt
• What else can be added to the dish?
Mushrooms, broccoli, bacon, spinach and parmesan cheese can also be added for additional flavor
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice, couscous or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well. Omit lime juice if using white wine
• The entire sauce needs to be cooked on low flame so as to prevent it from splitting
• Reduce the liquid before adding cream
• Add 1/4 cup parmesan cheese to add more flavor
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