Death By Garlic Chicken Recipes

DEATH CHICKEN

Steps:

• Line a 9x13-inch baking pan with the bacon.
• Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
• Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
• Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
• Bake at 300 degrees F for 2 hours.

GREEK DEATH BY GARLIC PASTA

Steps:

• Cook pasta according to pkg directions.
• While pasta is cooking, in a stir fry pan, Saute garlic and Peppers, in oil.
• Add Sausages,Olives and Greek seasoning to warm through.
• Toss hot pasta with garlic mixture, add salt
• Garnish with cheeses, lemon zest ,lemon juice, onion, pepper flakes and parsley.
• Serve immediately in a pre-warmed serving dish.

LOWER-FAT DEATH CHICKEN

Steps:

• put bacon bits in bottom of 9x13 inch casserole dish.
• put uncooked rice in dish.
• lightly salt, pepper, and paprika chicken pieces, put them in dish.
• in bowl, mix soup, water, garlic salt, nutmeg, oregano, and parsley.
• pour into casserole dish.
• cover and bake 2 hours at 300 degrees- don't uncover during cooking!

DEATH BY GARLIC CHICKEN

Steps:

• Brush chicken pieces on all sides with oil. In a large casserole or 5-to 6-quart heavy Dutch oven, combine onion, celery, parsley, and tarragon. Place chicken pieces over vegetables and herbs and pour vermouth over chicken. Sprinkle chicken with salt, pepper, and nutmeg. Distribute unpeeled garlic cloves throughout the casserole, tucking them under chicken pieces. Cover casserole tightly (you might fit a piece of foil around the top under the lid). Bake chicken in preheated 325° oven 1 1/2 hours. Do not uncover casserole until after this time has elapsed. Serve chicken with garlic, advising the diners to squeeze flesh from papery coat. The garlic is especially tasty when eaten on crusty bread.