Chicken Breasts Luciana Recipes
EASY BAKED CHICKEN BREAST
Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make! Baked Chicken couldn't be any easier to prepare for a quick and easy dinner idea. Smothered in a Honey Mustard Sauce with a kick of lemon juice, this will become your new favourite chicken breast recipe!
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
- Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
- Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
- Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
- Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.
Nutrition Facts : Calories 444 kcal, Carbohydrate 15 g, Protein 48 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 193 mg, Sugar 13 g, ServingSize 1 serving
CHICKEN BREASTS LUCIANA
Make and share this Chicken Breasts Luciana recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Flatten chicken breasts slightly and season on both sides with salt and pepper.
- Coat the chicken lightly with flour.
- Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
- Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
- Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
- Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
- Serve the chicken with the rice on warmed plated; cover with the sauce.
Nutrition Facts : Calories 884.9, Fat 36.7, SaturatedFat 21.6, Cholesterol 244.9, Sodium 220, Carbohydrate 70.6, Fiber 3.2, Sugar 1.1, Protein 65.5
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
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