15 Minute Herbed Chicken Food

15-MINUTE FRIED HERBED CHICKEN

15-Minute Fried Herbed Chicken image

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste

Steps:

In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams

HERBED CHICKEN IN PASTRY

Herbed Chicken in Pastry image

Cliped this off the Pepperidge Farm Puff Pastry box years ago. This is a very impressive dish that is easy to make.

Provided by Debbwl

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breast halves, boneless
1 tablespoon butter
0.5 (17 ounce) package puff pastry sheets, frozen (1 sheet)
1 egg
1 tablespoon water
4 ounces garlic & herb spreadable cheese, Alouette
1/4 cup parsley, fresh, chopped

Steps:

Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
Bake 25 minutes or until golden.

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