GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
MUSTARD AND ROSEMARY CHICKEN
I never though mustard and rosemary would go together but this is not too bad at all,maybe a bit too much for young children with all the pepper.
Provided by djmastermum
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to hot. Combine mustard's, juice, oil, garlic, peper, rosemary, zucchini,.
- and capsicum in a large bowl, add chicken.
- Cover and stand 10 minutes.
- Remove chicken, reserve marinade and vegetables.
- Place chicken on oil covered rack in a baking dish and bake uncovered in hot oven 15 minutes.
- Place marinade and vegetables in saucepan cook until tender.
- Serve chicken and vegetables garnished with parsley.
Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 2.5, Cholesterol 114.5, Sodium 310.9, Carbohydrate 9.7, Fiber 3.1, Sugar 5.4, Protein 30.4
HONEY MUSTARD ROSEMARY CHICKEN
found this recipe online; wanted to save it on Food.com for future dinner ideas. Chicken thighs are a staple at my house, and we're currently in a rut when in comes to preparation.
Provided by Iva Lou J.
Categories Lunch/Snacks
Time 16h
Yield 5 chicken thighs, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
- Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
- Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
- Remove chicken from skillet and set aside.
- Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
- Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
- Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
- Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
- Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
- Remove from oven, garnish with rosemary sprigs and serve.
ROSEMARY AND MUSTARD CHICKEN WITH VEGETABLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.
- For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
- In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
- Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve.
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY
Winter Dinner For Four
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
- In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
- Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
- Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
- Serve the chicken with the vegetables.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams
ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE
Categories Chicken Mustard Onion Roast Graduation Rosemary Carrot Turnip Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
- Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.
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