CHICKEN WITH PARSLEY SAUCE
This dish starts on the stovetop, then moves into the oven to bake. It is finished off by broiling to lightly brown the top. It goes well with a lightly buttered vegetable like broccoli or cauliflower.
Provided by threeovens
Categories Chicken
Time 45m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium high heat. Add olive oil. Season chicken pieces with salt and pepper. Cook about 5 to 10 minutes until lightly browned on one side. Turn and cook until other side is lightly brown.
- Place chicken in a baking dish. Combine bread crumbs, shallots, garlic, and parsley. Sprinkle over chicken pieces.
- Bake 10 minutes at 400 degrees F until chicken is done.
- Cook under broiler briefly to brown the top quickly.
Nutrition Facts : Calories 538.2, Fat 41.9, SaturatedFat 13, Cholesterol 148.9, Sodium 216.8, Carbohydrate 6.1, Fiber 0.4, Sugar 0.5, Protein 32.6
OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
- Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
- Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
- In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.
CHICKEN MEUNIERE WITH TOMATO AND PARSLEY SAUCE
Provided by Giada De Laurentiis
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat. In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper and dredge in the flour mixture. Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.
- For the sauce: Heat the same pan used to cook the chicken over medium-high heat. Add the tomatoes, olives, capers, wine, and lemon zest. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt and pepper, to taste.
- Arrange the chicken on a platter and pour the sauce over the top.
CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Season the cutlets with salt and pepper on both sides turn lightly in flour.
- Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
- Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
- Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
- Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Steps:
- Preheat your grill to high.
- Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
- Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
- Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
- Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
CHICKEN WITH GARLIC, BASIL, AND PARSLEY
VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Provided by KITTY731
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
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- Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
- In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.
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- Preheat the oven to 450° and place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 2 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
- In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through.
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