DILL CHICKEN BREASTS
This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.
Provided by Irmgard
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
- In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
- Remove from the pan and keep warm.
- Pour off all the fat from the pan.
- Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
- Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
- Stir in the dill, chives, lemon juice, and salt and pepper to taste.
- Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
- Garnish with lemon slices and dill sprigs.
Nutrition Facts : Calories 346.5, Fat 21.9, SaturatedFat 11.3, Cholesterol 134.8, Sodium 247.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 26.3
DILLY BELOVED CHICKEN BAKE
Make and share this Dilly Beloved Chicken Bake recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
- Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve.
- For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.
Nutrition Facts : Calories 193.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 204.9, Carbohydrate 15.5, Fiber 0.5, Sugar 12.5, Protein 27.8
DILLY CHICKEN
This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.
Provided by Kim Truba
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
- Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 10.8 g, Cholesterol 175.9 mg, Fat 43.4 g, Fiber 0.1 g, Protein 51.1 g, SaturatedFat 16.5 g, Sodium 713.2 mg, Sugar 4.1 g
LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
THE REAL "DILL" CHICKEN SANDWICH
Provided by Sunny Anderson
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
- In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
- Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
- Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
- To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
BAKED LEMON-DILL CHICKEN BREASTS
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g
DILLY CHICKEN BREASTS
I consider this to be one of my "safe" recipes. No matter how many times I make it, the chicken turns out moist and delicious. It's a guaranteed hit with family and friends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and set aside. Place chicken in a large resealable plastic bag. Pour remaining sauce over chicken. Seal and turn to coat. Marinate for 15 minutes. , Drain; discard marinade. Grill chicken, covered, over medium-low heat, for 5-7 minutes on each side or until juices run clear, basting frequently with reserved marinade.
Nutrition Facts :
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