Recipe - Parchment Chicken With Roasted Garlic

1 Bulb garlic; roasted
One fourth teaspoon Dried thyme
One fourth teaspoon Dried basil
One fourth teaspoon Dried parsley
One fourth teaspoon Dried marjoram
4 Chicken breast halves;
skinned and deboned
One half cup Skim milk
One half cup Seasoned breadcrumbs
3 tablespoon Olive oil

Peel roasted garlic cloves and squeeze out pulp into a small bowl. Add
thyme, basil, parsley and marjoram and mix thoroughly. Rinse chicken and
pat dry. Dip each breast in milk and then coat with breadcrumbs, shaking
off excess. Saute chicken in hot olive oil for approximately 2 minutes on
each side. Lay out four 18 by 15 inch sheets of parchment paper and fold
each in half. Unfold parchment and place 1 chicken breast on each sheet
next to fold. Spread One fourth of garlic mixture over each breast. Fold and
tightly seal each packet by overlapping One fourth inch folds along each edge.
Place packets on baking sheet and bake in 375 degree oven for 30 minutes.
Serve.

Source: The Garlic Cookbook by David DiResta

Posted to TNT Prodigy's Recipe Exchange Newsletter by Kelly Spriggs
kspriggs@ican.net on Jul 17, 1997