Garlic And Herb Cheesy Chicken Food

CHEESY GARLIC HERB CHICKEN

Steps:

• Place chicken in a 9" x 13" baking dish, and season with pepper.
• In a medium mixing bowl, combine water, oil, sugar, garlic, and spices. Stir to incorporate.
• Pour herb mixture over chicken.
• Bake uncovered at 400° for 20 minutes. Top with cheeses and bake for an additional 5 minutes.

GARLIC AND HERB CHEESY CHICKEN

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

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.

CHEESY GARLIC CHICKEN

Steps:

• Preheat oven to 400°F.
• In 13x9-inch baking dish, arrange chicken; top with tomato.
• Combine soup mix, water and oil in small bowl with a whisk for complete blending.
• Pour soup mixture over chicken.
• Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts.
• Top with cheeses and bake 5 minutes or until cheese is melted.
• Serve, if desired, with crusty Italian or garlic Texas Toast.

CHEESY HASSELBACK CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
• Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
• Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.

CHICKEN & GARLIC WITH FRESH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

GRILLED GARLIC HERB CHICKEN SANDWICHES

Steps:

• Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
• Stir Basil Mayo ingredients in small bowl until blended.
• Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

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.