only the garlic-philes need apply

yesterday the ladies of the chateau were in a mood -- a cranky, uninspired wednesday mood. with chicken breasts defrosting in our fridge, we fretted over epicurious.com and vetoed everything. it was all just blah, or too much work, or complicated and yucky. ugh. nothing looked good and we were getting sassy.  good-natured but with undertones of "if we do not cook something good tonight there will be hell to pay!" we needed something tried and true, comfort food to bring us back to life, so we traveled back in time (again) to another college favorite of mine: garlic chicken. which, i was surprised to note when i looked up the recipe, does not have quite as much garlic as you would think, given the name.  the recipe called for a measly 2tsps!!! at the chateau, garlic reigns supreme -- we devour a plurality of bulbs per week - 2 tsps was not going to cut it.  and in the original recipe, you only use the garlic to infuse olive oil, which you dip the chicken in before breading it!  the amended kristine/colette recipe uses an entire bulb of garlic, minced and mixed in along with the panko crumbs and the parmesan cheese.  yes - you are basically breading the chicken in garlic.  no, that is not insane.  and yes, it was very delicious.  ridiculously delicious.  colette and i collapsed on the couch after our meal, rubbing our bellies, and sighing happy sighs.  no more cranky bears - mission accomplished.