Thursday, December 28, 2017

Everyone's Favorite Garlic Chicken

Do you have a recipe that you trot out time after time for company or special dinners? Something that’s easy, fast, yummy and preferably make ahead?   We almost always have a dish of this in the freezer in case visitors spring out of the bushes to surprise us before dinner.  

This is one of our go-to dishes and we realized we hadn’t shared it here. It’s time.

Garlic chicken

4 large chicken breasts, skin on and bone in.
1 container sour cream – we went for 14 %, but suit yourselves if you like lower fat ones.
2 slices of whole wheat bread
1 tsp Chicago streak spice (or your favorite)
2 cloves of garlic
Juice of a lemon
2 tsp Worchestershire sauce
S & P

Whirl the bread and the garlic in a food processor until 'crumbed'. 
Place in a shallow dish or plate
In another shallow dish, combine sour cream, lemon, Worchestershire sauce, S & P.

Dip chicken breasts, one at a time, in the sour cream mixture. Then dip in the bread crumbs and transfer to a baking sheet or dish.  

This would be a good time to mention that you can adjust the amounts of ‘dip’ and crumbs, up or down depending on the number of chicken breasts.
Sprinkle steak spice on top.  You can make this in the am and then keep it in the fridge until ready to bake.   Or as we said freeze it and cook from frozen when you need to. 

Bake at 350 for 50 minutes to an hour. Test with meat thermometer to make sure chicken is cooked. Try not to overcook.

This is good hot, cold or even warm.  It goes well with most veggies.  It reheats well and it seems to work well not matter what the season is.

It’s a consistent favorite and that’s why we wanted to share with you.  So, your place or ours?

Victoria Abbott is the mysterious collaboration between the artist and photographer Victoria Maffini and her mother, the mystery writer, Mary Jane Maffini.  That's us! Strangely enough, our book collector mysteries, The Christie Curse, The Sayers Swindle, The Wolfe Widow, .The Marsh Madness and The Hammett Hex all contain lots of food and tasty recipes.  

And MJ gets all huffy if her Canadian books don't get shown.  So here they are!

We know we said our last post was December 23rd but we couldn't resist one more visit, so we sneaked in with silly hats to wish you the best of 2018 a few days early and to share this recipe. We have kidnapped Linda and tied her up in the closet.  We'll let her out after the post.  You can see how much we will miss you! So don't be strangers!

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Hugs from us to all of you!



  1. Hurray! Another visit!!!
    This does sound good. I think I might consider adding some jarred mustard to the sour cream mix.
    Happy, happy new year!

  2. Do you suppose you could use boneless breasts? Hubby hates "wrestling" with meat that has bones in it. I imagine you'd have to adjust the cooking time though.

  3. I have some chicken thighs in the freezer so I'll give this a whirl, and use Libby's idea of adding Grey Poupon. Thanks for the inspiration, and for all the other wonderful posts here on MLK. Your recipes and funny posts along with pics will surely be missed, but I'll keep up! All the best to you both for a Happy New Year! xo

  4. Sounds great. So happy to see you here again. Yep I am like Peg Cochran, boneless breasts would have to work for me too.

  5. So glad to see you make another appearance before the new year.

    A versatile chicken recipe that goes well with everything and tastes good hot, warm or cold sounds great!

    Happy New Year!