Chicken With Cream And Oregano Food

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

LEMON AND OREGANO POUNDED CHICKEN

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

LEMON AND OREGANO CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
• Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

OREGANO OLIVE CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

OREGANO CHICKEN

Steps:

• In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

CHICKEN OREGANATO

Steps:

• Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
• Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
• Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
• Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
• Cut remaining lemon into wedges and serve with chicken.

BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO

Steps:

• Trim off any excess fat from the chicken.
• Season the breast generously on both sides with salt and pepper.
• Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic.
• Squeeze the lemon juice over the chicken and coat lightly with the olive oil.
• Pour the wine into a 12-inch baking dish.
• Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes.
• Meanwhile, preheat the oven to 375°.
• Set the baking dish in the oven and bake the chicken 30 minutes.
• Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy.
• Serve with any remaining pan juices spooned over the chicken.

BAKED CHICKEN OREGANO

Steps:

• heat oven to 425f degrees.
• Spray jelly roll pan, with cooking spray.
• Mix bread crumbs, cheese, oregano, garlic salt and pepper.
• Spread mustard on all sides of chicken breasts.
• Cover mustard coated chicken with bread crumb mixture.
• Place on jelly roll pan.
• Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.