Garlicky good peppery baked chicken with a twist
By
Irisa Raina 9
@Irisa
1
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.
Ingredients
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·3 skinless boneless chicken breasts
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·1 -12 ounce can vernor’s ginger ale
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·4 tablespoons fresh ground pepper { divided 2 & 2 }
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TO MAKE THE SPREAD:
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·1 cup hellman’s mayonnaise { you may need more or less depending on the size of the chicken }
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·1 tablespoon fresh ground pepper
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·1 teaspoon sea salt
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·zest from 1 lemon { this is the twist } just that little bit adds a brightness to the mayo
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FOR THE SAUCE:
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·1 – 24 ounce jar of your favorite marinara sauce
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·¼ teaspoon italian seasonings
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·1 teaspoon dry parsley
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·¼ teaspoon dry basil
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·½ teaspoon fine sea salt
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·1 teaspoon pure cane sugar
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·¼ cup of water to swish the jar of sauce with
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FOR THE ONIONS:
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·1 tablespoon pure cane sugar
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·1 good size sweet onion { roughly chopped }
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·¼ cup garlic oil
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FOR THE TOPPING:
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·1/2 cup italian breading
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·½ cup of parmesan cheese { plus ¼ to use later }
How to Make Garlicky good peppery baked chicken with a twist
- 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! - Mix the bread crumbs with the grated cheese.
- Preheat the oven to 375.