Vineyard Baked Chicken Recipes

THE BEST BAKED CHICKEN BREASTS

The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

VINEYARD BAKED CHICKEN

Vineyard Baked Chicken image

Make and share this Vineyard Baked Chicken recipe from Food.com.

Provided by Recipe Junkie

Categories Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 lbs chicken pieces
1 cup wine
1 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
2 teaspoons salt
1/4 cup minced parsley
1/4 cup chopped green onion

Steps:

Place chicken pieces in shallow pan, skin side down.
Blend remaining ingredients and pour over chicken.
Bake at 375 for 30 minutes.
Turn chicken skin side up and bake an additional 30 minutes at 450.

CHICKEN WITH VINEGAR

Chicken With Vinegar image

Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.

Provided by Mark Bittman

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
1/4 cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

Steps:

Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams

WINE-BAKED CHICKEN BREASTS

Wine-Baked Chicken Breasts image

This fills the house with the most delicious aroma. I use skinless chicken breasts to cut fat and low sodium soy sauce to cut salt. It is very easy and is one the first recipes I made using wine. Use any good quality dry red wine that you enjoy drinking. Do not use wine labeled as a 'cooking' wine as it is likely to be a poor quality wine that has had salt added to it.

Provided by Minnesota Camp Cook

Categories Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons salad oil
1 tablespoon water
1 garlic clove (minced)
1 teaspoon ground ginger
1/4 teaspoon dried oregano
1 tablespoon brown sugar
2 -3 chicken breast halves

Steps:

Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
Combine all the sauce ingredients and mix well.
Pour mixture over the chicken and cover the dish.
Bake 1 1/2 hours at 375 degrees F.
Uncover the dish for the last 15 minutes.

Nutrition Facts : Calories 336.6, Fat 20.3, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1057.2, Carbohydrate 10.5, Fiber 0.3, Sugar 7.4, Protein 17.2

WINE & HERB BAKED CHICKEN

Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

BAKED CHICKEN AND WINE

Baked Chicken and Wine image

Baked breaded chicken dish. Adapted this from one of my Nana's chicken dishes. She used chicken thighs and other parts.

Provided by LaurieAnn S

Categories Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breasts
1/2 cup butter (melted)
1/2 cup grated romano cheese
2 cups breadcrumbs (seasoned with oregano, basil, garlic)
3 tablespoons oregano
3/4 cup white wine
3 stalks green onions, chopped (optional)

Steps:

Preheat the oven to 350°F.
Melt the butter.
Mix bread crumbs with grated cheese.
Dip the chicken in the melted butter then in the bread crumb mixture.
Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
Mix the remaining butter with the wine, oregano, and chopped onions.
When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
The chicken should not be covered for the last 5 minutes.

Nutrition Facts : Calories 994, Fat 56.2, SaturatedFat 27.9, Cholesterol 219.8, Sodium 1092.6, Carbohydrate 54.6, Fiber 3.7, Sugar 5.2, Protein 54.9

VINEYARD CHICKEN

Vineyard Chicken image

Make and share this Vineyard Chicken recipe from Food.com.

Provided by Julesong

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 chicken breasts, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon dried basil, finely crushed
1/2 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
4 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, finely minced
3/4 cup chicken broth
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
1 teaspoon lemon juice
2 cups halved red seedless grapes
1 tablespoon finely chopped fresh parsley
1/4 cup crumbled feta cheese

Steps:

Cut each chicken breast in half, lengthwise.
Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
In a Ziploc bag, toss the mixture with the chicken strips.
Save any excess seasoned flour.
Heat oil and butter in skillet.
Add chicken and cook both sides over moderately high heat until golden brown.
Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
Add broth, vinegar, and lemon juice.
Cover and cook for 5 minutes.
Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
Remove chicken and grapes to heated serving platter.
Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
Sprinkle with parsley and crumbled feta cheese.
Makes 4 servings.

Nutrition Facts : Calories 424.9, Fat 22.2, SaturatedFat 7.7, Cholesterol 108.8, Sodium 653, Carbohydrate 22, Fiber 1.2, Sugar 13, Protein 34.1

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