THE BEST BAKED CHICKEN BREASTS
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
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.
ELSWET'S SMOTHERED PIGGY BAKED CHICKEN BREAST
This is my favorite way to prepare chicken breasts. They go with darned near any side dish, and taste so darned good! Hope you enjoy it!
Provided by Pagan
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice chicken breasts in half and roll in whole wheat flour. Lightly brown in butter substitute.
- Place in a baking dish and cover with sliced ham and cheese. Set aside.
- Saute onion and garlic until clear, add olives, herbs, and wine.
- Bring to a boil and cook for approximately 8 minutes.
- Add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. Add milk. Stir until thoroughly blended.
- Ladle over chicken and bake at 375°F for approximately 20-25 minutes.
Nutrition Facts : Calories 296.1, Fat 8.3, SaturatedFat 4, Cholesterol 92.7, Sodium 704, Carbohydrate 9.2, Fiber 1.4, Sugar 0.6, Protein 39.3
ELSWET'S CHICKEN / SHRIMP SCAMPI
This recipe is really two recipes in one. It's also one of the best around for shrimp scampi that works just as well with chicken! This is a favorite in our house. Maybe it will become a favorite in your house, too.
Provided by Pagan
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.
- Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
- Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
- Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].
EASY SMOTHERED OVEN CHICKEN BREASTS
This is great for the working mother with a hungry family. Just throw it all in the dish and bake. Add some rice, a salad, and rolls and dinner is served!
Provided by kimberlie14
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a casserole dish.
- Season to your liking with salt, pepper,and garlic powder (both sides).
- In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
- Cover with foil and bake at 350°F for 25 minutes.
- Add carrots and potatoes.
- Cover and return to oven for 35 minutes.
- Serve with rice!
BAKED SMOTHERED CHICKEN
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
Provided by SmHerndon
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
- While baking, use this time to blend together water & flour until smooth; set aside.
- Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
- Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
- Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD
This is an old recipe from Elswet's mother. We have no idea where it came from, but the family name was McQueen. ;) This is the diabetic version. The alternate ["normal"] ingredients are listed as comments.
Provided by Pagan
Categories Dessert
Time 25m
Yield 3 dozen small cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
- Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
- Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
- Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Nutrition Facts : Calories 45.8, Fat 0.6, SaturatedFat 0.3, Sodium 68.2, Carbohydrate 9.2, Fiber 1.5, Sugar 0.1, Protein 1.7
EGG WHITE OMELET
This egg white omelet is an easy and healthy way to kick-start your day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
- Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
- Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
- Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
- Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.
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