ROASTED FLATTENED CHICKEN
Roasted Flattened Chicken. A quick and easy way to roast chicken and keep it moist. Way better than rotisserie! Serve as part of a hot dinner or have cold cuts!
Provided by Lovefoodies
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- Cut through the whole chicken along the backbone and open it up and give it a good flattening with the palm of your hand.
- Marinate the chicken in the juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tbsp herbs du Provence and olive oil.
- Place in pan and cover very tightly with aluminum foil.
- Place in a pre-heated oven to 450 F for 1/2 hr, then uncover and roast at 400 F until juices run clear and it's golden. (You can add some sliced up potatoes and onions for a meal in a pan).
- Allow to rest for 10 minutes before carving. Serve with your favourite vegetables and potatoes!
Nutrition Facts : Calories 1567 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 526 milligrams cholesterol, Fat 95 grams fat, Fiber 1 grams fiber, Protein 164 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 Chicken, Sodium 2820 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 61 grams unsaturated fat
FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN
Flattened Moist BBQ Garlic and Lemon Chicken with a delicious marinade to give you juicy chicken every time. Easy instructions of how to cut a whole chicken into portions.
Provided by Lovefoodies
Categories Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
- You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
- Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
- Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
- Step 3 : Cut all the way right through the chicken.
- Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
- Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
- If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
- The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
- Use your hands to rub everything together, and then place skin side down in the container.
- Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
- Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
- For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
- Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!
Nutrition Facts : Calories 1272 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 440 milligrams cholesterol, Fat 75 grams fat, Fiber 1 grams fiber, Protein 137 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 4, Sodium 941 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
FLAT ROAST CHICKEN
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
SPICE RUBBED FLATTENED ROAST CHICKEN
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g
FLATTENED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by SippitySup
Number Of Ingredients 6
Steps:
- Lift up the skin on the cut side of the chicken breasts and insert the garlic slices. Distribute them evenly under the skin, taking care not to break the skin. Rub the sage leaves between your hands to release their oils and insert 4 of the leaves evenly under the skin of both breasts with the garlic cloves. Pull the skin back over the breast as completely as possible. If the chicken has not been brined, salt and pepper liberally on both sides. Wrap tightly in plastic and refrigerate for several hours or overnight. Heat a large cast-iron skillet over high heat until hot. Add the olive oil and heat to just below smoking. Season the skin side of the chicken breasts with salt and pepper and place skin-side down in the pan. Season the other side of the breasts. Turn the heat down to medium low and place another heavy pan on top of the breasts, so that they are pressed flat into the pan. If the second pan is not heavy, weight it with canned tomatoes or clean bricks. Make sure the weight is evenly distributed over all the breasts. They must cook evenly and at the same time. Cook until very brown and crisp, 12 to 15 minutes. Turn the breasts over and cook for 8 more minutes, or until cooked through. Use the weight system again if need to make sure they sit flat. Remove from the heat, let stand 5 minutes, then slice and serve, or cut each breast in half and serve.
BRINED AND FLATTENED JUICY GRILLED CHICKEN BREASTS
Brining and flattening chicken breasts before gilling ensures you get juicy, moist and delicious chicken every time. Kick it up a notch!
Provided by Nelson Cardoso
Categories Main Main Course
Time 24m
Number Of Ingredients 9
Steps:
- Whisk and dissolve the salt in the water in a medium bowl.
- Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
- Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
- Preheat the grill to about 400 ºF.
- Remove the chicken breasts from the bowl and pat each one dry with paper towel.
- Place all 4 flattened chicken breasts, side by side on a large serving dish.
- In a small bowl, mix together all the spices.
- Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
- Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
- Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
- Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
- Flip the chicken breasts and repeat the last 2 steps.
- Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!
FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS
Eating on your own needn't mean beans on toast, as this 20-minute supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
- Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium
GRILLED FLATTENED CHICKEN
There's nothing flat about the flavor of this crispy, mouthwatering chicken hot off the grill. It's sweet and herby and cooks up in just over an hour.
Provided by My Food and Family
Categories Home
Time 3h18m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
- Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
- Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
More about "flattened chicken breasts recipe 455 recipes"
33 CHICKEN BREAST RECIPES TO MAKE FOR DINNER TONIGHT
From foodnetwork.com
Author By
GRILLED FLATTENED PAPRIKA CHICKEN - SOBEYS INC.
From sobeys.com
3.4/5 (26)Total Time 50 minsServings 6Calories 380 per serving
EASY FLATTENED PAN-FRIED CHICKEN THIGH OR BREAST
From thenourishinggourmet.com
MARINATED, GRILLED, FLATTENED CHICKEN RECIPE - LIFE IS A …
From lifeisaparty.ca
JUICY OVEN BAKED CHICKEN BREAST - JESSICA GAVIN
From jessicagavin.com
17 BONELESS CHICKEN BREAST RECIPES READY IN 30 MINUTES OR LESS
From allrecipes.com
JUICY OVEN BAKED CHICKEN BREAST - NATASHASKITCHEN.COM
From natashaskitchen.com
FLAT CHICKEN | CRISPY CHICKEN CUTLETS | MANTITLEMENT
From mantitlement.com
HOW TO FLATTEN CHICKEN BREASTS - TASTE OF HOME
From tasteofhome.com
HOW (AND WHEN) TO POUND CHICKEN BREAST: THE EASIEST, SMARTEST
From thekitchn.com
10 BEST FLAT CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
BROWN BUTTER FLATTENED CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
BAKED CHICKEN BREAST | JUICY, TENDER, EASY, AND OH, SO FLAVORFUL!
From youtube.com
FLATTEN CHICKEN BREAST - RECIPES - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love