BAKED CHICKEN WITH LEMON
Spruce up chicken breasts with fresh thyme and lemon - whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
- Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
Nutrition Facts : Calories 252 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 39 grams protein, Sodium 0.2 milligram of sodium
SIMPLE BRAISED CHICKEN
This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
Provided by Acerast
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown chicken and garlic lightly in the oil.
- Add mushrooms, cover and cook 5 minutes.
- Add sherry, cook uncovered until liquid is almost entirely absorbed.
- Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
HOW TO BRAISE CHICKEN BREASTS
Braised chicken breasts are tender, moist and flavorful. You can use virtually any form of liquid - dry sherry, dry white wine, broth, water - even tomato juice will work. Similarly, you can add in seasonings to your taste. In the ingredient list below, I keep it simple and just add a bay leaf. You could also toss it sprigs of fresh parsley, thyme, cilantro, rosemary, basil, etc. And, you can add some chopped vegetables (onion, garlic, carrot, celery) too!
Provided by Lee Clayton Roper
Categories cooking tip
Time 23m
Number Of Ingredients 4
Steps:
- Coat bottom of heavy large skillet (preferably cast iron) with olive oil and heat over high heat.
- Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute.
- Add liquid and herb(s). Bring to a boil; reduce heat, cover and simmer until an instant read thermometer inserted into the thickest portion reads 160 to 165 degrees, 15 to 20 minutes.
- Remove chicken from pan and set aside to cool.
SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
BRAISED CHICKEN
Steps:
- Gather the ingredients and heat the oven to 300 F.
- Dry the chicken well with paper towels and season generously with salt and pepper.
- Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
- Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
- Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
- Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
- Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.
Nutrition Facts : Calories 1018 kcal, Carbohydrate 8 g, Cholesterol 343 mg, Fiber 1 g, Protein 108 g, SaturatedFat 16 g, Sodium 611 mg, Sugar 3 g, Fat 55 g, ServingSize 6 Servings, UnsaturatedFat 0 g
HOW TO COOK BONELESS SKINLESS CHICKEN BREASTS
wikiHow article about How to Cook Boneless Skinless Chicken Breasts.
Provided by wikiHow
Categories Chicken
Number Of Ingredients 3
Steps:
- Preheat the oven and prepare the dish. Turn on the oven to 400 °F (204 °C). Get out a baking dish and a sheet of parchment paper. Rub the inside and bottom of the dish with 1 tablespoon of butter or oil. You should also coat one side of the parchment paper with butter or oil. Set the dish and paper aside.
- Season the chicken and place it in the dish. Take a paper towel and pat two boneless, skinless chicken breasts dry. Spread a little of the butter or oil over the chicken, if you like. Sprinkle some salt and pepper over the chicken breasts and set them into the prepared dish. The chicken shouldn't touch. You can use your favorite seasoning to add extra flavor. Spices that are often used to season chicken include chili powder, cumin, garlic, and onion. Adding dried herbs like rosemary and thyme can help improve the flavor element of chicken. You can bake as many chicken breasts as you need with this method. Ensure that they'll fit in the pan without touching.
- Press the buttered parchment on the chicken. Place the buttered side of the parchment paper directly onto the seasoned chicken breasts. Push the sides of the paper down into the pan and around the meat. You should try to completely cover the chicken so it doesn't dry out as it bakes.
- Bake the chicken for 20 minutes. Put the dish of chicken in the preheated oven. Set it on the middle rack so it cooks evenly.
- Check the temperature and bake the chicken for 10 to 20 more minutes. Insert an instant-read thermometer into the thickest part of a chicken breast to check the temperature. If it reads at least 165 °F (74 °C), you can take it out of the oven. If it hasn't, cook the chicken for 10 to 20 more minutes until it reaches temperature.
- Serve or store the chicken. Remove the chicken from the oven and peel off the parchment paper. You can serve the cooked chicken breasts, slice them to use in a recipe, or store them in an airtight container in the refrigerator. You can store the cooked chicken breasts for up to one week.
HOW TO BRAISE CHICKEN
Learn how to braise chicken. This recipe makes mouthwatering chicken thighs that you will thoroughly enjoy.
Provided by Bob
Categories Main Course
Number Of Ingredients 10
Steps:
- Prepare the vegetable before cooking. Wash the carrots and celery and then rough chop the carrots, celery and onions to a size around 3/8". Chop up the garlic to a size 1/8".
- Heat the pan on the stovetop for a few minutes on medium to low depending on the pan your using. Then add some oil to the pan and let it heat up.
- Lightly salt your chicken thighs then add them to the pan skin side down to brown the chicken. After the chicken starts to release from the pan and you have got a good brown on the skin go ahead and flip it.Add some salt to the backside of the chicken after the flip. After a light browning on the back side go ahead and remove the chicken from the pan.
- Add the onions and garlic. Saute them around the pan to soften them a bit and for them to get some color from the fond in the pot. Wait for that smell from the garlic and then add the tomato paste before you deglaze the pan.
- Deglaze the pot with some chicken stock. Start with a little and use a wooden spatula to get the fond of the bottom of the pan. Add the carrots and celery to pan and work them around to add let them simmer for a few minutes.
- Add the chicken back to the pan. Add some fresh ground pepper to the dish. Pour the rest of the chicken stock in the pan to about 1/2 of the way up the chicken. If you don't have enough depending on the size of the pan just add some water.
- Cover your pot or pan and put into the oven on 300 degrees until the chicken pulls off super easy from the bones. Typically this will be around 1.5 hrs. If you're using a dutch oven you can just keep it on the stovetop on low.You can baste if you would like half way through the cooking.
- Remove the dish from the heat but leave it in the liquid. Let it rest for 20 minutes or so. Don't rush this step.
- Serve the dish with your favorite vegetable and enjoy!
Nutrition Facts : Calories 431 kcal, Carbohydrate 14 g, Protein 28 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 944 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TUSCAN BRAISED CHICKEN BREASTS
Be sure to serve with slices of crusty Italian bread to soak up all the yummy sauce.
Provided by Courtesy of Chicken Farmers of Ontario
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C)
- Season chicken with salt and pepper on both sides.
- In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.
- Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.
- Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)
Nutrition Facts :
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