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Breaded Garlic Chicken Breasts

Garlic Breaded Chicken


  • ¼ cup olive oil
  • 6 cloves garlic, crushed
  • ¼ cup Italian-seasoned bread crumbs (or panko, which is wonderfully crispy)
  • ¼ cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves 


  • Step 1 Preheat oven to 425 degrees F (220 degrees C).
  • Step 2 Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
  • Step 3 Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
  • Step 4 Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
  • Step 5 Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Immune Boosting Triple Garlic Pasta

Garlic Pasta

A rich, creamy pasta dish made with garlic prepared three ways: fried, minced, and roasted.


1 Large Head Of Garlic Plus 10 Cloves
1/2 Cup Olive Oil
1/2 Teaspoon Dried Red Chili Peppers
3/4 Pound Dried Pasta (See Notes Above)
5 Cups Low Sodium Chicken Broth
1/2 Cup Grated Pecorino Romano Cheese
2 Tablespoons Fresh Lemon Juice
1/4 Cup Fresh Chopped Parsley Leaves
Salt & Cracked Black Pepper To Taste


Preheat oven to 350 degrees F.
Cut off the top of the head of garlic and place it in a small oven-proof dish.
Drizzle with 1/4 cup olive oil, cover with aluminum foil and roast for 1 1/2 hours.
While the garlic is roasting, thinly slice half the garlic, and finely mince the rest.
Heat remaining oil in a large skillet over medium heat, and then add the sliced garlic.
Cook, stirring continuously until the garlic is golden in color. (Be careful not to burn!)
Remove garlic with a slotted spoon and set aside.
Add the minced garlic to the pan and cook over medium heat until fragrant, just a minute or two.
Add the chili peppers, and broth and bring to a boil.
Add the pasta, and cook, moving the pasta with tongs until the pasta is “al dente” and almost all of the liquid has been absorbed.
If there is still too much liquid, use tongs to remove the pasta to a bowl and boil the sauce until it is reduced and thickened.
Return the pasta to the pot and add the cheese, sliced garlic, lemon juice, and parsley.
Squeeze the head of garlic into the pan.
Season with salt and pepper.
Toss until a thick creamy sauce coats the pasta.
Serve in individual bowls and enjoy!

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Tapenade with Garlic and Sun-Dried Tomatoes


Linda Griffith gave us permission to publish the below  excerpt from Garlic! Garlic Garlic! Yum!

Makes about 2 Cups

2 packed cups pitted Nicoise or Kalamata olives
12 oil-packed or water-softened sun-dried tomatoes, drained
5 plump garlic cloves
2 teaspoons fresh oregano leaves, plus flowers if available
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil, plus up to 2 tablespoons more if needed

In the bowl of a food processor fitted with the metal blade, combine everything but oil. Pulse until pureed. Taste and add more tomato, if desired. With motor running, gradually add 1/4 cup olive oil. Scrape and process again. Add more olive oil if needed to make a thick, spreadable paste. Scrape tapenade into a container, cover and store in the refrigerator. Bring to room temperature before serving.

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Social Distancing Dip

Fresh Garlic


  • 20 cloves garlic, slowly roasted (easiest way to do this is cover peeled garlic with olive oil and slow roast in the oven until soft, or roast whole heads and squeeze out the cloves)
  • 1/8 pound butter, softened4.5 oz crumbled blue cheese (or Roquefort)8 oz cream cheese, softened
  • Three tablespoons mayo1 tablespoon finely chopped parsley
  • 1 teaspoon Madras curry or French curry
  • 1 teaspoon granulated garlic


Blend in a blender until smooth and soft. Refrigerate overnight for best results.