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.
CHICKEN BREASTS WITH HERB BUTTER
I got this recipe from Woman's World. It is a quick and tasty way to add a little something to plain chicken breasts.
Provided by Robin W
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Combine butter and herbs; reserve 2 tsp.
- Carefully separate skin from chicken leaving skin attached.
- Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
- Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.
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
ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC
Steps:
- Preheat the oven to 500 degrees F.
- In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
- In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
- Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.
GRILLED CHICKEN BREASTS WITH FRESH HERBS
Garlic, rosemary and dry white wine are great ingredients for dressing up chicken breasts for the grill. Prep time is marinating time.
Provided by Annacia
Categories Chicken Breast
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
- ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
- PREHEAT grill or broiler.
- GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.
Nutrition Facts : Calories 188.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 138.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 25.2
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
CHICKEN BREASTS WITH HERB STUFFING
This chicken is a delicious spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. From Food and Drink Magazine. Hope you enjoy!
Provided by Leslie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF.
- In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
- Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
- Lay breast flat open and spread with about 2 tbsps spinach mixture.
- Fold breast back together.
- Season breasts with salt and pepper. Reserve any leftover spinach mixture.
- Set ovenproof skillet on medium-high heat and add remaining oil.
- Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
- Flip breasts over and place skillet in oven.
- Bake for 15 to 20 minutes or until juices run clear.
- Remove chicken from skillet.
- Skim any fat and add orange juice, orange zest and vermouth.
- Bring to boil scraping up any sticky bits on the base of pan.
- Reduce until syrupy, about 1 minute.
- Add cream and bring to boil.
- Stir in reserved spinach mixture.
- Reduce until slightly thickened.
- Season to taste.
- Serve chicken and drizzle with sauce.
Nutrition Facts : Calories 496.6, Fat 35.2, SaturatedFat 12.2, Cholesterol 133.6, Sodium 187, Carbohydrate 9.2, Fiber 1.1, Sugar 2.5, Protein 33
ROASTED BONE-IN CHICKEN BREASTS WITH HERBS
Here is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)
Provided by CookingBlues
Categories One Dish Meal
Time 55m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
- NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
- Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
- Put the chicken breasts in sauce, and turn several times to coat thoroughly.
- Place skin side down (breast down) in a shallow baking dish and cover with foil.
- Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
- Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
- Serve the chicken some of the pan juices as a sauce.
HERB-ROASTED CHICKEN BREASTS
Make and share this Herb-Roasted Chicken Breasts recipe from Food.com.
Provided by BlueRidgeMama
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine garlic, rosemary & thyme in small bowl.
- Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
- Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
- Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.
CHICKEN AND HERBS
Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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CHICKEN BREASTS WITH HERBS - BETTER HOMES & GARDENS
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- In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
- In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
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