Quick And Easy Herb Marinated Chicken With Pasta Recipes

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BUTTERMILK AND HERB MARINATED CHICKEN



Buttermilk and Herb Marinated Chicken image

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 5

1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Vegetable oil, for grates

Steps:

  • In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g

QUICK AND EASY HERB MARINATED CHICKEN WITH PASTA



Quick and Easy Herb Marinated Chicken With Pasta image

My herb garden is overflowing this year. This was a quick and easy way to have a fresh tasting dinner, and use up some of my bountiful harvest! Serve with a nice green salad and warm bread.

Provided by stimied

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1/8 teaspoon red pepper flakes (or to taste)
1 lb boneless chicken breasts or 1 lb boneless chicken thighs
1 lb cooked pasta (I like Penne)
1 quart prepared pasta sauce (I use home cooked, but a jar would work just fine)

Steps:

  • Mix together oil, vinegar, lemon juice, basil, parsley, oregano, and pepper flakes together in a shallow bowl.
  • Add chicken and toss to coat.
  • Marinate for at least 30 minutes or as long as 2 hours.
  • Grill or broil chicken until the internal temperature reaches 165 degrees, or until throughly cooked.
  • Serve by spooning warmed sauce over hot pasta, slice the chicken and arrange on top.

Nutrition Facts : Calories 619.4, Fat 39.2, SaturatedFat 7, Cholesterol 51.9, Sodium 752.4, Carbohydrate 46, Fiber 8.2, Sugar 16, Protein 20.9

HERB MARINATED CHICKEN BREASTS WITH A COLD GARLIC SAUCE



Herb Marinated Chicken Breasts With a Cold Garlic Sauce image

Make and share this Herb Marinated Chicken Breasts With a Cold Garlic Sauce recipe from Food.com.

Provided by Karin in Gothenburg

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

4 chicken breasts
100 ml water
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon mixed herbs (thyme, rosemary, marjoram)
1/2 teaspoon salt
black pepper
1 -2 clove garlic, crushed
1 tablespoon parsley
1 egg yolk
2 -3 tablespoons olive oil
1 teaspoon light French Dijon mustard
50 ml chopped parsley
1 teaspoon mixed herbs (thyme, rosemary, marjoram)
200 ml creme fraiche
1 -2 clove garlic, crushed
salt and pepper

Steps:

  • Mix all ingredients for the marinade.
  • Put the chicken breasts in the marinade and leave for 1 hour.
  • While the chicken is soaking in the marinade make the sauce as follows:.
  • Put the egg yolk in a bowl.
  • Slowly add the olive oil to the egg yolk while whisking constantly.
  • This can also be done with a handblender to avoid the mixture separating.
  • Add the rest of the ingredients for the sauce.
  • Put sauce in the fridge.
  • When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.

Nutrition Facts : Calories 527.1, Fat 40.3, SaturatedFat 16.9, Cholesterol 209.9, Sodium 674.3, Carbohydrate 7.6, Fiber 1.1, Sugar 3.8, Protein 33.4

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