CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
HERB CRUSTED CHICKEN BREASTS
Make and share this Herb Crusted Chicken Breasts recipe from Food.com.
Provided by JelsMom
Categories Chicken Breast
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spray baking dish dish with olive oil spray.
- Arrange chicken in pan & sprinkle with lemon juice.
- Combine herbs & rub on chicken. Press pepper into chicken. Refrigerate, uncovered, for 1 hour.
- Preheat oven to 350°F
- Bake uncovered 40 minutes, or until cooked through.
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 27.3
HERB CRUSTED CHICKEN RECIPE
Herb crusted chicken is coated with a lemony mustard mixture and then pressed with a Parmesan breading with fresh basil, parsley and thyme. Make ahead and freeze it for an easy and elegant dinner.
Provided by Marjory Pilley
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
- Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, thyme and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture.
- Place chicken in baking dish and brush remaining mustard mixture over the chicken.
- Using fingertips, press the breading over each chicken breast until completely covered. The bottom is not breaded.
- Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 degrees F.
Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 420 mg
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
HERB-ROAST CHICKEN
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Provided by Good Food team
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
- Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
- Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.
Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.82 milligram of sodium
ROASTED BONE-IN CHICKEN BREASTS WITH HERBS
Here is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)
Provided by CookingBlues
Categories One Dish Meal
Time 55m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
- NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
- Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
- Put the chicken breasts in sauce, and turn several times to coat thoroughly.
- Place skin side down (breast down) in a shallow baking dish and cover with foil.
- Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
- Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
- Serve the chicken some of the pan juices as a sauce.
HERB CRUSTED BONE IN CHICKEN BREASTS
I served this dish with a side of (boxed) rice pilaf and some fresh Brussel sprouts, which i boiled until fork tender, then placed in a serving bowl with a little bit of salt, pepper, butter and a squirt of lemon juice. Delish!
Provided by Alex Parch @ampatl
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 425 In a bowl (large enough to be able to put your chicken breasts in one at a time) prepare basting sauce by combining oil with minced onion, garlic, herbs, salt, pepper and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover (I used alum foil and covered loosely). Roast at 425, basting occasionally with pan drippings for about 40 to 60 minutes. NOTE: Stop basting after 30-40 minutes and take cover off for the last 10 to 20 minutes to get skin crispy. Times vary based on your oven and size of chicken breasts. Sprinkle with fresh parsley and serve. Coat chicken breasts with basting sauce
BAKED HERB-CRUSTED CHICKEN BREASTS
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
More about "herb crusted bone in chicken breasts food"
CRISPY HERB-ROASTED CHICKEN THIGHS - LIVE SIMPLY
From livesimply.me
LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
BRINED HERB CHICKEN BREASTS - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
PERFECT HERB ROASTED CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
GRILLED HERB CRUSTED CHICKEN BREAST - JOE'S HEALTHY MEALS
From joeshealthymeals.com
HERB BAKED CHICKEN BREAST - DOWNSHIFTOLOGY
From downshiftology.com
HERB ROASTED CHICKEN BREASTS - BUDGET BYTES
From budgetbytes.com
HERB CRUSTED CHICKEN | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
THE BEST HERB ROASTED BONE-IN CHICKEN BREAST | FOODTALK
From foodtalkdaily.com
HERB CRUSTED CHICKEN BREASTS - WHOLE30 - PALEO EASY 30 MINUTE …
From recipesjust4u.com
CROCK-POT ROASTED HERBED CHICKEN - CROCK-POT LADIES
From crockpotladies.com
BAKED BONE IN CHICKEN BREAST - WELL PLATED BY ERIN
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love