This cheese ball has been a staple in our family for the past 20 years. We adore it. Simple, with the majority of the ingredients readily available. If desired, roll it in parsley or nuts. Serve with different types of crackers.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 clove crushed garlic
- ¼ pound butter, melted
- 1 cup dried bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (4 pound) chicken, cut into pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
- Place coated chicken pieces into a lightly greased 9×13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 45 g |
| Saturated Fat | 17 g |
| Sodium | 821 mg |
| Sugars | 1 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my husband and he loved it!! This was easy to make and tasted really good!
I spiced the chicken strips with spices we like and let them set for a few hours. Then I followed the recipe with the parmesan cheese and breadcrumbs and garlic butter. It was delicious. I made chicken noodle pasta and vegetables on the side.
Fantastic! I only had Jacob’s cream crackers for the breadcrumbs and had to use garlic salt instead of the real stuff on breasts. Day one served with veggies. Day two-reheated in air fryer and served sliced, over pasta with some spaghetti sauce atop! Picky teen said it’s a keeper! Husband was incredulous. Thank you!!!
I had thin pounded chicken breasts and followed Jillian’s review and it was delicious. Cooked at 375 deg for 35 minutes. Chicken was very tender, juicy and tasty!
This was a good recipe. I paired my chicken with sautéed mushrooms & Spinach and yellow rice.
Great flavor!! I used 2 large thighs for my husband and they turned out PERFECT! I wanted boneless/skinless breast so I did 2 1/2 breast so I could take for lunch the next day. I thought they came out a little dry (cooked for 65 min) . Next time I will use bone in breast and just remove the skin myself. I will definitely make this again. It was super simple and quick prep. Thumbs up!
Great recipe! I added a few on my own twists: marinated the chicken in milk, then simmered then in milk for about 20 minutes turning them half way thru, this cut the baking time down to 30-35 minutes. I also added some cayenne pepper and paprika to the dry mix for the coating. Hubby said it’s an absolute keeper. We sliced up and ate the first breast just tasting, before we ever dished up the plates for dinner! Also, found it best to not pour the extra butter and garlic over them before baking. They turned out crispy and not soggy at all on the bottom by not added the extra liquid into the pan that way.
The flavor was great. We added extra garlic. My only down side would be it really doesn’t get crispy.
It was great!! Unless you have really big chicken breast you should only cook 40-45 mins!!
I’ve made this a bunch of times and we always enjoy it. However, I did cut back a bit on the breadcrumbs/cheese mixture, as I always had too much. Depends on how much chicken you are making, of course. I use freshly ground parm. It’s a quick, delicious dinner that everyone loves.
when my husband compliments me on a dish it’s a winner. Didn’t make a change
This was delicious. The only change I made was replacing dried bread crumbs with Panko . My husband said it is a keeper ! We shall definitely have it again.
This is how my Mom made chicken growing up. I love this recipe. I recommend making fettuccine or angel hair pasta as a side & mixing it with the sauce that’s left over; and using less butter, & adding extra virgin olive oil to enhance the sauce. Love, love, love this recipe.
After baking for 30 minutes, I added Del Monte Diced Tomatoes with basil, garlic & oregano, and continued baking. During the last 5 minutes, I put a thick slice of mozzarella on top of each chicken breast. Sooo delicious!
This was pretty simple to make! As it was baking, the garlic aroma was strong and I was worried I used too much, but it came out great and my son loved it! I used a four cheese sauce over the chicken and noodles and it all worked! Thank you!
This was delicious! My husband and kids loved it and the leftovers were just as good. I cut the chicken breast through the middle then pounded it. The dry ingredients were more than I needed for the amount of chicken I used so I used the mix to coat diced potatoes. Just added a little bit of olive oil, tossed with the dry ingredients, spread them evenly on a baking sheet, and baked them at 425 (don’t remember for how long). We made kale sautéed in butter with minced garlic and a little bit of season salt as a side dish. Delicious!
Mmmmm! Delish! I used crushed saltines, and some Italian seasoning. Followed another reviewer by cooking at 375. Put the beasts in for 20 minutes. Added the other pieces and went for another 40 minutes. Thank you
This recipe is fantastic! I used Progresso Italian breadcrumbs instead of ordinary breadcrumbs but made no other changes to the recipe. My wife and I have a new favourite meal! Thanks so much for sharing this!!
This recipe is a terrific alternative to frying! It was quick and easy. I will be using this recipe again!
Turned out really well. I cooked it in my air fryer and only took 20 minutes to cook. The chicken was moist on the inside and crunchy on the outside.
Wonderful! It was a hit! Added extra Parmesan that’s it – thank you thank you