BAKED CHICKEN AND ZUCCHINI
A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.
Provided by luaucow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
- Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
CURRIED CHICKEN BREAST WITH ZUCCHINI
Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.
Provided by Pierre Franey
Categories dinner, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
- Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
- Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
- Transfer chicken pieces and zucchini rounds to a warm serving dish.
- Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED CHICKEN WITH HERBS
A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette.
Provided by Sarah Chana
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
- Add the chicken, a few pieces at a time, and shake to coat well.
- Place chicken in large roasting pan, skin side up.
- Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
- Pour over chicken, cover with foil.
- Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.
Nutrition Facts : Calories 663.6, Fat 46.1, SaturatedFat 11.9, Cholesterol 172.5, Sodium 298.8, Carbohydrate 3.5, Fiber 0.2, Sugar 0.8, Protein 43.3
BAKED CHICKEN WITH ZUCCHINI AND HERBS
Baking chicken on top of zucchini is a great way to get your green vegetables in. The zucchini absorbs all the chicken and herb flavors in the pan and winds up tasting a whole lot better than any vegetable really should. We love to bake chicken pieces with a slice of lemon on top because the lemon browns right along with the chicken skin and adds a nice zesty flavor.
Yield serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Arrange the zucchini slices in a single layer in a large roasting pan. Season with 1/2 teaspoon each of the salt, pepper, thyme, and oregano.
- Season the chicken with the remaining 1 1/4 teaspoons salt and the remaining 1 teaspoon pepper. Arrange the chicken on top of the zucchini, leaving space for air to circulate. Scatter the butter over the chicken and zucchini. Season with the remaining thyme and the remaining oregano. Drizzle with the lime juice. Arrange the lemon slices over the chicken.
- Bake, basting once about halfway through, for about 25 minutes, or until the zucchini is tender and the chicken is lightly browned and the juices run clear when it is pricked with a fork. Serve hot with the lime wedges.
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GARLIC HERB CHICKEN AND ZUCCHINI - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (15)Total Time 20 minsCategory American RecipesCalories 377 per serving
- Season both sides of the chicken thighs with salt and ground black pepper. Slice the zucchini into rounds and cut into halves. Set aside.
- Melt butter in a medium sized skillet over medium heat. Add the garlic, oregano, and thyme. Add the chicken thighs and cook for 4-5 minutes on each side or until chicken is cooked through. Remove the chicken and set aside on a plate.
- Add the zucchini to skillet and add the salt. Saute for 2 minutes or until tender. Add the chicken back to the skillet and add the white wine and lemon juice. Let it sizzles a bit. Turn off the heat and add the parsley. Serve immediately.
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