Simple Garlicky Chicken
Years ago, my mom sent me and Hubby, well, really, HUBBY, a set of Mr. Food Cookbooks that she saw on QVC ... of course, that should have been my FIRST sign that she was getting sucked in to the "we are your friends here at QVC" mindset (that's for another post but you do realize a LOT of lonely, elderly people are major QVC shop a holics, rights??) ... and this particular book is called "Mr. Food Cooks Chicken". Yeah, simple, huh?
But I love Art Ginsburg! He was a local celebrity here in Fort Lauderdale! I don't think my mom knew that but regardless ... it was really kind of cool, the cookbook, that is.
All his recipes are SIMPLE and do not require a ton of ingredients ... not really gourmet, but yet, there is something about them that just makes me glad I did the easy thing and pulled out one of HIS cookbooks ... which is where this recipe comes from. Do you see that list of ingredients? Uh huh, simple!
I use the mayo that I make from scratch, which you can find the recipe and specific instructions here, and hopefully, will sort of redeem myself of using a bottled zesty italian from Publix ... I know, the stuff is easy to make too, but if I wanted to do complete, from scratch cooking, I'd not be using this cookbook!
So ... here's how I do it ...
1 cup mayo
1 cup italian dressing
2 cloves of minced garlic
1 tsp italian seasoning
1 tsp brown seasoning sauce (kitchen bouquet)
4 boneless skinless chicken breast
chopped parsley for garnish, if desired
Mix everything together except chicken in a baking dish.
Toss the chicken breast on top of the marinade and flip over, using a pastry brush or back of spoon to spread the sauce all over.
Let sit for 30 minutes or so (if this wigs you out, cover and put in fridge).
Bake at 350 for about 30 to 45 minutes til chicken is cooked.
Now, you can go ahead and use the sauce that's been made in the pan to top the chicken when serving but personally, THAT wigs me out so I don't. Hubby does and he's never had any issues. I'd say the stuff is cooked and de-contaminated ... but don't take MY word for it! If you really wanted to be safe, you could always pour the sauce in a sauce pan and then bring gentle boil and then serve it over the top.
Grab your favorite (or not, in my case) veggie to serve alongside and you are good to go!
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