Garden Herb Chicken Food

GARDEN HERB CHICKEN

Steps:

• Use pulsing action to process first 4 ingredients in food processor just until coarsely chopped. Add dressing; pulse just until blended. (Do not overprocess.) Pour over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 6 to 8 min. on each side or until done (165ºF).

WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS

Steps:

• Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
• Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
• Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

HERB-ROASTED CHICKEN

Steps:

• Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
• Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
• Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

HERB & GARLIC CREAM CHEESE CHICKEN

Steps:

• Coat chicken pieces in flour.
• Season with salt and pepper.
• Melt unsalted butter in frying pan and fry chicken in pan until golden brown and cooked throughout.
• Set aside in baking dish.
• Combine heavy cream and cream cheese in saucepan.
• Melt cream cheese over medium-low heat, stirring contantly, until thickened.
• Pour over chicken.
• Serve.

GARDEN HERB CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.
• Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.
• Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.

HERB GARDEN GRILLED CHICKEN

Steps:

• Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GARDEN CHICKEN

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.