"ImStillMags" > wrote in message
...
> At my Fred Meyer, newly remodeled and upgraded, they have an antipasto bar
> next to the cheese store. They have what they call 'garlic
> sauce'...which is basically finely ground raw garlic in mayonnaise. It's
> powerful.
>
> So I had an idea, let's do the baked parmesan chicken breasts and use the
> garlic sauce.
> So I added a bit more mayonnaise to thin the garlic sauce down just a
> little, it's quite thick, mixed in some grated parmesan and italian
> seasoning and slathered it on boneless skinless breasts.
>
> Then I topped the breasts with ground up pork rinds!
>
> They are in the oven now, it's starting to smell really good.
>
> I figure I'll get a "chicken with 50 cloves of garlic" flavor and they
> should have a nice crust on them.
>
> I'll let you know how they come out and post a pic if they are any good !

That sounds similar to some of Hellman's recipes. The ones I have used have
always come out very well

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