Garlicky good peppery baked chicken with a twist

Irisa Raina 9

By
@Irisa

We do eat a lot of chicken in our home, it is so versatile.

Change up a few of the ingredients and you’ll always have a meal that although its chicken will taste completely different.

If you have any of the cooked sauce left, freeze it and you’re half way to another recipe.


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Rating:

Comments:

Serves:

3

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 skinless boneless chicken breasts
1 -12 ounce can vernor’s ginger ale
4 tablespoons fresh ground pepper { divided 2 & 2 }

TO MAKE THE SPREAD:

1 cup hellman’s mayonnaise { you may need more or less depending on the size of the chicken }
1 tablespoon fresh ground pepper
1 teaspoon sea salt
zest from 1 lemon { this is the twist } just that little bit adds a brightness to the mayo

FOR THE SAUCE:

1 – 24 ounce jar of your favorite marinara sauce
¼ teaspoon italian seasonings
1 teaspoon dry parsley
¼ teaspoon dry basil
½ teaspoon fine sea salt
1 teaspoon pure cane sugar
¼ cup of water to swish the jar of sauce with

FOR THE ONIONS:

1 tablespoon pure cane sugar
1 good size sweet onion { roughly chopped }
¼ cup garlic oil

FOR THE TOPPING:

1/2 cup italian breading
½ cup of parmesan cheese { plus ¼ to use later }

Directions Step-By-Step

1
Marinade the chicken in the Vernor’s and fresh ground pepper, for at least 2 hours in the refrigerator.
2
While the chicken is doing its thing in the Vernor’s, roughly chop the onion and sauté them in the garlic oil and sugar. Once the onions are soft and start to caramelize remove them from the oil “draining any excess oil and discarding it “and set the onions aside.
3
NOTE:
To make garlic oil add corn oil to a pan “ enough to cover the whole bulbs of garlic “ I did 3 large bulbs” and simmer on low till the garlic is soft. Remove the garlic, strain the oil and put into a separate jar. Then in another jar add the cleaned garlic and refrigerate. This will keep for a very long time!
4
Next put the marinara sauce in a small pot and add the Italian seasonings, dry parsley, dry basil, sea salt, sugar and cooked onions. Bring this to a boil turn it down and simmer this for about 30 minutes stirring occasionally and then set aside.
5
Mix the mayonnaise with the ground pepper, sea salt and the zest from 1 lemon. Put this is the refrigerator till you are ready to make the chicken, you’ll want the seasonings’ and stuff to get all incorporated with the mayo.
6
Mix the bread crumbs with the grated cheese.
7
Preheat the oven to 375.
8
When you are ready to bake the chicken remove it from the marinade and pat it dry.
9
Spoon a thin layer of the cooked marinara sauce in the bottom of the baking dish.
10
Put the chicken on top, spoon the mayo mixture over the tops of the chicken making sure all the tops are covered.
11
Then top with the bread crumbs mixed with the cheese.
12
Bake about 30 minutes covered loosely { ovens vary so times will vary also } once the chicken is almost done , top with the remaining ¼ cup of cheese and bake uncovered for about 10/12 minutes longer, once it is melted it’s time to call everyone to dinner.
13
To serve place a chicken breast on the plate and spoon some of the sauce over the top. Spoon the remaining sauce over the pasta of your choice. I used Mostaccioli and I served this with Ciabatta cheese rolls. It certainly was a garlicky cheesy meal for sure.

About this Recipe

Course/Dish: Chicken, Marinades, Other Sauces
Main Ingredient: Chicken
Regional Style: Italian