Honey Glazed Chicken Breasts With Rosemary And Toasted Almonds Food

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY

Steps:

• Heat oil, in a large skillet over medium-high heat.
• Season chicken with salt and pepper.
• When oil smokes, add chicken to the pan.
• and cook 6 minutes on each side.
• Remove from pan and cover with foil
• Reduce heat under pan to medium
• add shallots, garlic and rosemary to pan and cook 2-3 minutes.
• Add honey, stir in Dijon and lemon juice.
• Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
• Garnish with toasted nuts, if using.

HONEY ROSEMARY CHICKEN

Steps:

• In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.

HONEY-GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Line a baking pan with aluminum foil and grease the foil (or spray with nonstick spray).
• In a small bowl, stir together dry mustard and vinegar.
• Add honey, Dijon mustard, thyme and oregano.
• Mix well.
• Place the chicken breasts on the baking pan.
• Brush with half of the honey mixture.
• Bake for 10 minutes.
• Turn chicken breasts over.
• Brush the other side with the remaining honey mixture.
• Bake for 10 more min utes, or until juices are clear when chicken is pierced with a knife.

CHICKEN BREASTS WITH ROSEMARY AND THYME

Steps:

• Preheat the oven to 375°.
• Press a rosemary and thyme sprig on each chicken breast.
• Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
• Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• Pour off any fat in the skillet and set the skillet over a burner.
• Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• Pour the pan sauce into a bowl and serve with the chicken.

GRILLED HONEY MUSTARD CHICKEN WITH TOASTED ALMONDS

Steps:

• Preheat grill to high heat. Mix mustard, honey, lemon juice and garlic until well blended.
• Grill chicken 10 to 15 minutes or until cooked through, turning occasionally and brushing frequently with the mustard mixture.
• Sprinkle with almonds.

HEALTHIER HONEY ALMOND CHICKEN

Steps:

• Pound chicken breasts until approx 1/2-3/4 inch thick. Sprinkle with salt and garlic powder.
• Brown in a heavy pan in 1 tbsp of oil.
• While this is cooking, melt butter in seperate pan over medium heat and coarse chop almonds (a quick chopper works great for this). Add almonds to butter and saute for 3-5 minutes, or until almond are coated in butter.
• When chicken is done, drizzle 1 tbsp of honey on each chicken breast.
• Remove from heat, top with buttered almonds.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.