Baked Chicken With Watercress Or Spinach Sauce Recipes

ROAST CHICKEN WITH WATERCRESS

Steps:

• Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

CHICKEN SCHNITZEL WITH DILL AND SESAME

Steps:

• Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
• Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
• Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.

HERB-CRUMBED ROASTED CHICKEN WITH WATERCRESS

Steps:

• Place the buttermilk in a large, shallow dish. Add the chicken pieces and turn to coat. Cover and let stand for 1 hour. In a shallow dish, combine the bread crumbs, rosemary, thyme, parsley, 1 1/2 teaspoons of salt and pepper to taste.
• Preheat oven to 400 degrees. Spray 2 baking sheets lightly with the olive oil. Remove the chicken from the buttermilk and coat each piece with flour. Dip each piece back into the buttermilk and then coat with the bread-crumb mixture.
• Place the chicken on the baking sheets, spacing pieces as far apart as possible. Bake until the chicken is cooked through and the crust is crisp, about 45 minutes.
• In a large saucepan heated over medium heat, toss the watercress until just wilted. Add the lemon juice, olive oil, remaining salt and pepper to taste. Divide the chicken and the watercress among 4 plates and serve immediately.

BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE

Steps:

• Preheat the oven to 400°F.
• season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
• Cover with the sliced onion and pour over the white wine.
• Cover with foil and bake in the oven for 20 minutes.
• Place the watercress or spinach in a liquidizer.
• When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
• Add the cream cheese to the liquid and blnd until smooth.
• Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
• When the chicken is cooked, remove from the oven and slice.
• place the sliced chicken on serving plates and coat with the sauce.
• Serve with salad.