PAN-ROASTED CHICKEN BREASTS WITH HERB OIL
Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
OVEN BAKED HERB CHICKEN
This recipe was served at a teacher's luncheon at our school and was a big hit!
Provided by Cathy Grubbs
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
HERB BAKED CHICKEN BREASTS
Make and share this Herb Baked Chicken Breasts recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat to 350º.
- Rinse chicken and pat the chicken dry using paper towels.
- Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4 inch.
- Brush each chicken breast lightly with olive oil and place the chicken into a shallow baking pan in a single layer.
- In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken.
- Turn chicken several times to coat and bake until the chicken is fork tender and cooked through, 25 to 30 minutes.
- Remove from the oven and serve hot.
Nutrition Facts : Calories 175.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 78.8, Carbohydrate 2.7, Fiber 0.3, Sugar 0.7, Protein 27.6
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
BAKED HERBED CHICKEN BREASTS
I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.
Provided by cookncraft
Categories Chicken Breast
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices. (all ingredients except first two-chicken and butter.).
- Arrange chicken in shallow baking dish.
- Melt butter and pour over chicken.
- Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
- Sprinkle chicken with about 1/4 of the spices.
- Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
- Bake at 375 for 55 minutes.
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