By Mr Memeio
Preheat the oven to 180°C (350°F).
Mince the garlic cloves finely.
Season the chicken breasts with salt and pepper on both sides.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add 25g of butter to the skillet and let it melt. Place the chicken breasts in the skillet, cooking each side for 4-5 minutes until golden brown.
Transfer the browned chicken breasts to a baking dish. Pour the garlic butter from the skillet over them. Bake in the preheated oven for 15-20 minutes until fully cooked.
While the chicken bakes, crack the eggs into a bowl. Add flour and sugar, then whisk until smooth.
Heat the remaining 1 tablespoon of olive oil and 25g of butter in a non-stick pan over medium heat. Pour a ladle of the egg mixture into the pan, spreading it thin like a pancake.
Cook each side of the pancake for about 2 minutes until lightly golden and set. Repeat until all the batter is used, making 4 pancakes.
Remove the chicken from the oven and let it rest for a few minutes. Slice it thinly.
Serve the garlic butter chicken slices over the egg pancakes, drizzling any remaining garlic butter from the baking dish on top.
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This Main Course Poultry Eggs recipe is ready in 45 minutes and features boneless chicken breast, eggs, garlic and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 180°C (350°F).
Mince the garlic cloves finely.
Season the chicken breasts with salt and pepper on both sides.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add 25g of butter to the skillet and let it melt. Place the chicken breasts in the skillet, cooking each side for 4-5 minutes until golden brown.
Transfer the browned chicken breasts to a baking dish. Pour the garlic butter from the skillet over them. Bake in the preheated oven for 15-20 minutes until fully cooked.
While the chicken bakes, crack the eggs into a bowl. Add flour and sugar, then whisk until smooth.
Heat the remaining 1 tablespoon of olive oil and 25g of butter in a non-stick pan over medium heat. Pour a ladle of the egg mixture into the pan, spreading it thin like a pancake.
Cook each side of the pancake for about 2 minutes until lightly golden and set. Repeat until all the batter is used, making 4 pancakes.
Remove the chicken from the oven and let it rest for a few minutes. Slice it thinly.
Serve the garlic butter chicken slices over the egg pancakes, drizzling any remaining garlic butter from the baking dish on top.
Calories per Serving: 550
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