So, speaking of the best comfort foods ever (we were speaking of that, right…?)
This was one of those, “What do I have in the fridge?” nights. I was hankerin’ for 40-Clove Garlic Chicken, but didn’t have a whole roaster. I did, however, have some boneless, skinless, chicken breasts, and here’s what happened…
Garlic Chicken Bacon Bake
3 large garlic cloves
1 teaspoon dried basil
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 boneless/skinless chicken breast halves (2lb total)
6 slices of thick sliced bacon
Sea salt & pepper to taste
Preheat oven to 500°F with rack in upper third.
Dice bacon and pan-dry until crisp.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cover a 9×9 baking dish with foil, and spray with Pam. Place a layer of chicken breast in the bottom and spread 1/2 teaspoon garlic mixture over each. Add a second layer of chicken, and top with remaining garlic mixture. Sprinkle the final layer with bacon.
Cover with foil and bake until just cooked through, about 20 to 25 minutes. Uncover, switch the oven to broil, and brown 3-5 minutes until bacon begins to crisp.
NOTE: I was in a hurry and didn’t brine these chicken breasts for 2-3 hours in advance, but it could have only make the dish better. If brining, omit the salt from the rest of the recipe.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.