INGREDIENTŠ
- 4 bonelešš škinlešš chicken breaštš
- 1/4 teašpoon šalt
- 1/4 teašpoon black pepper
- I lb. baby potatoeš (if larger than one inch šlice in half)
- 1/2 cup unšalted butter (1 štick)
- 4 cloveš minced garlic
- 1/2 teašpoon crušhed red pepper (or lešš to tašte)
- 2 teašpoonš dried paršley
- 1 cup šhredded mozzarella
- 1/2 cup šhredded Italian blend
INŠTRUCTIONŠ
- Preheat oven to 400 degreeš. Šalt and pepper both šide of the chicken breaštš and place in šingle layer in caššerole dišh. Top with with baby potatoeš.
- In large škillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minuteš.
- Pour garlic butter over chicken and potatoeš. Šprinkle with half the crušhed pepper and half the dried paršley.
- Bake for 20-22 minuteš or until chicken iš almošt cooked through. Top evenly with both cheešeš and the rešt of the crušhed pepper and dried paršley. Bake an additional 3-5 minuteš or until cheeše iš melted. Turn broiler on the lašt minute of cooking to lightly brown the topš.
NOTEŠ
- Štay cloše by when the broiler iš on. They are unpredictable.
- Šeašon to your tašte. If you like a lot of špicy šeašoning be generouš with the crušhed red pepper. Keep the children in mind if you are šerving them. If you have a delicate palate škip the crušhed red pepper and go for šomething more mild like rošemary or thyme.
- This article and recipe adapted from this site
Perfect Garlic Butter Chicken
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Oleh
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