GOLDEN CHICKEN BREASTS WITH MUSHROOMS AND CHEESE
Steps:
- Place eggs in a large dish. Beat eggs with a whisk or fork, and then add salt and garlic powder.
- Place chicken in egg mixture and allow to "marinate" for 1 hour.
- Place breadcrumbs in a shallow dish.
- Remove chicken from egg mixture, gently shaking off any excess egg.
- Dredge each chicken breast in breadcrumbs until lightly coated on both sides.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Sautee breaded chicken breasts in butter until golden on each side (about 2-3 minutes per side). The chicken breasts do not need to be entirely cooked through, because they will continue baking in the oven.
- You will probably need to brown the chicken in batches, because you don't want to overcrowd the skillet by placing all of the chicken in the skillet at once. Each time you add new chicken to the skillet, you will probably need to add a tablespoon or two of butter to the skillet.
- Transfer browned chicken to a 9 x 13-inch baking dish that has been sprayed with cooking spray. Save the remaining butter that's left in the skillet.
- Sautee mushrooms in the butter that's left in the skillet.
- Spread sautéed mushrooms over top of the chicken in the baking dish.
- Place ½ of a slice of cheese over each chicken breast. Pour chicken broth over all and cover tightly with foil.
- Bake, covered, at 350 degrees F for 20 minutes. Remove foil, and return chicken to oven (uncovered) for an additional 10 minutes, or until chicken is cooked through.
- Squeeze lemon juice over chicken just before serving.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 465.6 kcal, Carbohydrate 11.3 g, Protein 58.9 g, Fat 19 g, SaturatedFat 10.5 g, Cholesterol 204 mg, Sodium 559.7 mg, Fiber 1 g, Sugar 1.8 g
GOLDEN ROASTED CHICKEN BREASTS
Intensely juicy and flavorful, this four-ingredient dish can be pulled together in just 15 minutes, then popped in the oven for a satisfying dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. In small microwavable bowl, microwave butter until melted. Stir in thyme and pepper; cool.
- Place chicken, breast side up, in roasting pan. Brush melted butter mixture over chicken. Sprinkle any thyme remaining in bowl over chicken.
- Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Cover loosely with foil; let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES
Steps:
- To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
- To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
- When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
- To make the chicken:
- Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
- Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
JUICY BAKED CHICKEN BREAST
The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
- Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 0.6 g, Cholesterol 80.3 mg, Fat 10.1 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 1.9 g, Sodium 70.3 mg
GOLDEN BAKED CHICKEN BREASTS
Steps:
- In a bowl, combine the potato flakes, parsley, paprika, garlic salt, parmesan cheese, onion powder, salt & pepper.
- Dip chicken into the margarine or butter and then the potato flakes mixture. Place in greased baking dish.
- Bake for 55-65 minutes at 375 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GARLIC-ROASTED CHICKEN BREASTS
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
- Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
- Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
- Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)
In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.
Provided by D. Todd Miller
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
- To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
- Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
- Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
- Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8
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