pasta…etc). Basically, it doesn’t matter how you use your garlic, we’re in. Love, love, love the stuff. Recently, I was meandering around Trader Joe’s (with all four kids) trying to figure out what we were having for dinner when I stumbled upon the Many Clove Garlic Sauce.
I had a hankering that this was TJ’s version of 40-clove garlic sauce. I’ve seen the recipe and, while the title alone sounded incredibly d-lish, I’m not making anything that requires me to mess with 40 cloves of garlic. I have four kids. I’m just not doing it. I can hardly count to 40 without being interrupted, let alone peel, press and do whatever else necessary 40 times over to make a delicious sauce. I’d rather hand $2.99 to Trader Joe’s and have them do it for me. SO, that’s what I did.
Now, quite honestly, I didn’t know what I was going to make with this sauce when I snatched it off the shelf and dropped it in the cart. I did know that I’d have about five hours to figure it out, though. SO. Here’s what I came up with.
Baked Garlic Chicken
What you need:
- 3-4 boneless skinless chicken breasts
- Salt, pepper, paprika (season to taste)
- Many Clove Garlic Sauce (about 1/4-1/2 of the container)
- Nutritional yeast (enough to sprinkle generously on each chicken breast)
- Preheat oven to 350
- In a baking dish (I used my 9×13 Pampered Chef Stoneware dish), place raw chicken in. Season with the salt, pepper, paprika and nutritional yeast. Cover chicken completely with garlic sauce.
- Bake uncovered for about 45 minutes or until juices run clear and internal temperature is 165 F.