Wednesday, May 14, 2008
--Caramelized Garlic Chicken
Caramelized Garlic Chicken
Saving Dinner Copyright 2003
3 teaspoons olive oil, plus additional for greasing foiled pan
6 cloves garlic, pressed
6 teaspoons brown sugar
6 boneless, skinless chicken breast halves
Heat oven to 500 degrees F. Line shallow roasting pan with foil, lightly grease the foil with a little oil.
Heat oil in small skillet over medium-low heat until hot. Add garlic and cook 1-2 minutes or until garlic begins to soften. (Don t let garlic get brown!) Remove from heat and stir in brown sugar until well mixed. Set aside.
Place chicken breasts on greased foil-lined pan, spreading the garlic mixture evenly over chicken.
Bake for 10—15 minutes or until chicken is fork-tender and juices run clear.
Makes 6 servings. PER SERVING:295 Calories (kcal); 5g Fat (16% calories from fat); 55g Protein; 4g Carbohydrate; 137mg Cholesterol; 155mg Sodium.
This cookbook from the library really excited me. There's a Saving Dinner website where you can plan recipes and shopping lists and this book does the same. I prefer to plan my own menus and shopping lists but I thought the recipes were tempting.
Some of the recipes were marked 'Recipe Rave' and this was one of them. I'm not sure why a cookbook would want to draw special attention to some recipes. They should all be 'raves' as far as the author is concerned, right? There was a quote from someone saying how her husband really doesn't like chicken but he loves this recipe. I was drawn in immediately. I'm a sucker, what can I say?
The result? Well, I wasn't 'raving' about it. I do think my garlic was a problem. It's so hard to find good garlic around here. I often attempt to purchase it in the grocery store and all I find is a basket of splitting, sprouting, sometimes rotting garlic. As much as I love jarred ginger, I don't care for jarred garlic very much - it's not even close to fresh.
My garlic looked good until I cut into it and saw that it had started to sprout. I always remove the little sprouted area but by that point, the rest of the garlic is usually off which I think was the case here. The garlic had a weird 'green' flavor. I can't fathom that the dish would have been all that fantastic with fresh garlic but I suppose it might. I don't think I'll waste my time trying this recipe again. At least it wasn't horrible and it was still edible.
Blast From The Past: Garlic Bread from October 2005. Now, that was a good day for garlic.
Question of the Day: Do you have any trouble finding good fresh garlic?