GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN GODDESS CHICKEN
Green goddess chicken is juicy and deliciously flavorful. Chicken thighs are marinated in our favorite green goddess dressing and then quickly cooked in a pan. It's a healthy dinner recipe that's easy to make and big on flavor.
Provided by Kristen Stevens
Categories Dinner
Time 22m
Number Of Ingredients 11
Steps:
- Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)
- Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
- Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.
- Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 397 kcal, Carbohydrate 3 g, Protein 46 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 215 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
GODDESS CHICKEN
This came from a newspaper clipping. Really easy chicken dish with strong artichoke and tomato flavors and good old Green Goddess dressing.
Provided by Zetty66
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
- Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
- Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.
GREEN GODDESS GRILLED CHICKEN & ROASTED PEPPERS (ATKINS)
Make and share this Green Goddess Grilled Chicken & Roasted Peppers (Atkins) recipe from Food.com.
Provided by Michelle Rogers
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chicken.
- 1. Combine mayonnaise, oil, lemon juice, parsley, scallion, tarragon, garlic, salt, sugar substitute and pepper in a gallon-size resealable plastic bag. Add chicken, seal bag and shake to coat. Refrigerate 1 hour.
- 2. Heat a charcoal or gas grill to medium or heat a grill pan. Grill chicken, turning occasionally, until just cooked through, about 7 minutes.
- Peppers.
- 1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
- 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
Nutrition Facts : Calories 467.9, Fat 29.9, SaturatedFat 4.6, Cholesterol 112.8, Sodium 890.4, Carbohydrate 12.2, Fiber 2.5, Sugar 5, Protein 37.9
GREEN GODDESS CHICKEN SALAD SANDWICH
Steps:
- For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
- For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.
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GREEN GODDESS ROASTED CHICKEN - TODAY.COM
From today.com
3.8/5 (331)Category Entrées
- 1. In a blender, puree the yogurt, basil, chives, garlic, scallion, lime zest and juice, salt and pepper until smooth.
- 2. Put the chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the green goddess marinade (save the rest to serve as a sauce). Refrigerate for at least 6 hours or up to overnight.
- 3. Preheat oven to 500°F. Remove the chicken from the marinade, shaking off as much of the liquid as possible, and lay the halves on a rimmed baking sheet. Pat the top of the chickens dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved marinade as sauce if you like.
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- Slice a pocket into each chicken breast by laying it flat on a cutting board, and making a horizontal incision without going all the way through the chicken.
- Place the stuffed chicken breasts into a baking dish with raised sides. Add salt and pepper to the top of each breast, then top with a tbsp of butter, and a slice (or two) of lemon.
INSTANT POT GREEN GODDESS CHICKEN - PRESSURE LUCK COOKING
From pressureluckcooking.com
Reviews 15Calories 1008 per servingCategory Poultry
- Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
- Add the olive oil to the Instant Pot, hit Sauté and adjust to the More or High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
- Add the butter. Once melted, add the mushrooms and sauté, stirring often for about 3 minutes until softened and cooked down.
- Add the broth and return the chicken to the pot, resting it on top of the mushrooms and broth in a crisscross fashion. Top with the spinach. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual for 5 minutes at high pressure. Quick release when done.
GREEN GODDESS CHICKEN SALAD - FOOD & WINE
From foodandwine.com
4/5 Total Time 35 minsServings 6
- In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
- In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
GREEN GODDESS CHICKEN - SKINNY SOUTHERN RECIPES
From skinnysouthernrecipes.com
Cuisine SouthernTotal Time 2 hrs 30 minsCategory Main CourseCalories 382 per serving
- Process chives, parsley, 1/4 cup buttermilk, lemon juice, tarragon, garlic, anchovies, pepper, and Tabasco sauce in a blender for 30 seconds.
- Transfer 2 tablespoons of this mixture to a small bowl. Add mayonnaise and 1 tablespoon buttermilk. Stir. Cover and refrigerate until needed.
- Place remaining herb mixture in a large ziptop bag. Add salt and chicken. Seal the bag and turn to coat the chicken evenly. Refrigerate 2 to 24 hours.
GREEN GODDESS ROASTED CHICKEN RECIPE - SONOMA-CUTRER VINEYARDS
From sonomacutrer.com
Category RecipesEstimated Reading Time 1 min
- Add buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper to a blender and blend until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade (save the rest to serve as a sauce). Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 450 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rack on a rimmed baking sheet. (Discard the used marinade.)
- Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 40 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
GREEN GODDESS SALAD {WITH GRILLED CHICKEN} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 26Servings 4Cuisine AmericanCategory Salad
- Make the Dressing: Blend all the salad dressing ingredients together in a blender or small food processor until smooth and creamy, and refrigerate until ready to use.
- Cook the Chicken: Season the chicken breast with the marinade, keeping a tablespoon of oil for the skillet. Heat the oil in a skillet over medium-high heat. Cook the chicken until both sides are golden brown, about 3-4 minutes per side. Once cooked, remove from the heat, allow to rest for 10 minutes, then slice into strips.
- Prepare the vegetables and place in a large salad bowl. Add the chicken strips on top. Pour the cilantro yogurt dressing over.
GREEN GODDESS GRILLED CHICKEN SANDWICH - RECIPES
From more.ctv.ca
- To make the green goddess marinade, add yogurt, basil leaves, parsley, green onions, garlic, lime zest and juice, chili flakes and salt to a high powered blender. Blend on high until everything is well broken up and smooth.
- Add chicken breast strips to a zip top bag and pour one cup of the marinade over the chicken. Marinate the chicken for at least six hours, or preferably overnight.
- Once chicken has marinated, grill until cooked through. If using the bbq, grill bacon until crispy, otherwise crisp bacon in a pan.
- Add cream cheese and ricotta to a mixing bowl and add remaining marinade and mix well until smooth.
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