LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
BAREFOOT CONTESSA'S PARMESAN CHICKEN
Make and share this Barefoot Contessa's Parmesan Chicken recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate.
- In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
- On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
- Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
- Serve with extra grated Parmesan cheese, if desired.
Nutrition Facts : Calories 296.1, Fat 7.8, SaturatedFat 2.8, Cholesterol 152.3, Sodium 686, Carbohydrate 20.6, Fiber 0.9, Sugar 0.5, Protein 33.6
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
MOROCCAN CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
PARMESAN CHICKEN STICKS
Steps:
- Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
- Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
- You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
INA GARTEN'S PARMESAN CHICKEN
I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina's cookbook Barefoot Contessa Family Style.
Provided by Barenakedchef
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
More about "ina gartens parmesan chicken food"
BAREFOOT CONTESSA | SKILLET-ROASTED LEMON CHICKEN | RECIPES
From barefootcontessa.com
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
PARMESAN CHICKEN | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
INA GARTEN'S REVEALS HER 'ALL-TIME GO-TO DINNER' CHICKEN ...
From people.com
Estimated Reading Time 4 mins
INA GARTEN'S PARMESAN CHICKEN RECIPE IS INCREDIBLY EASY TO ...
From today.com
Estimated Reading Time 2 mins
BAREFOOT CONTESSA | CHICKEN THIGHS WITH CREAMY MUSTARD ...
From barefootcontessa.com
INA GARTEN'S EASY PARMESAN "RISOTTO ... - ITALIAN FOOD
From cfood.org
Estimated Reading Time 1 min
I TRIED INA GARTEN'S PARMESAN CHICKEN STICKS | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
INA GARTENS CHICKEN PARMESAN - DRIZZLE AND DIP
From drizzleanddip.com
Reviews 17Estimated Reading Time 2 mins
INA GARTEN’S PARMESAN CHICKEN & ARUGULA/BABY SPINACH ...
From zest4foodblog.wordpress.com
Estimated Reading Time 6 mins
CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
5/5 (4)Author Ina GartenServings 6Category Main-Dish
PARMESAN CHICKEN - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, LunchServings 6
INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
INA GARTENS CHICKEN PARMESAN | DRIZZLE AND DIP | INA ...
From pinterest.ca
Estimated Reading Time 3 mins
INA GARTEN PARMESAN CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 35 minsServings 6Calories 434 per serving
INA GARTEN CHICKEN ENCHILADA CASSEROLE - ALL INFORMATION ...
From therecipes.info
INA GARTEN PARMESAN CRUSTED CHICKEN - ALL INFORMATION ...
From therecipes.info
INA GARTEN CHICKEN THIGH RECIPES - FOOD NEWS
From foodnewsnews.com
INA GARTEN FETTUCCINE ALFREDO RECIPES
From tfrecipes.com
INA GARTEN’S CHICKEN POT PIE SOUP IS THE ULTIMATE WAY TO ...
From sheknows.com
INA GARTEN’S PARMESAN ROASTED ZUCCHINI RECIPE IS THE ...
From lovebylife.com
PARMESAN CHICKEN | BEST INA GARTEN CHICKEN RECIPES ...
From popsugar.com
BONELESS CHICKEN BREAST RECIPES INA GARTEN - ALL ...
From therecipes.info
INA GARTEN SAYS HER CHICKEN POTPIE SOUP IS "THE ULTIMATE ...
From yahoo.com
INA GARTEN’S 24 EASIEST WEEKNIGHT DINNERS
From msn.com
INA GARTEN VEAL PARMESAN RECIPE - FOOD NEWS
From foodnewsnews.com
PARMESAN CHICKEN | FOOD NETWORK RECIPES, CHICKEN PARMESAN ...
From pinterest.ca
INA GARTEN CHICKEN TETRAZZINI RECIPES
From tfrecipes.com
MY GO-TO WEEKNIGHT DINNER - BAREFOOT CONTESSA
From barefootcontessa.com
PARMESAN CHICKEN RECIPE | INA GARTEN | FOOD NETWORK RECIPE
From crecipe.com
BEST SITES ABOUT BAREFOOT CONTESSA CHICKEN BREAST RECIPES
From great-recipe.com
INA GARTEN SPATCHCOCK CHICKEN RECIPES
From tfrecipes.com
FOOD NETWORK - PARMESAN CHICKEN | FACEBOOK
From facebook.com
PARMESAN CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
From scitech.yuksemangat.com
INA GARTEN’S PARMESAN CHICKEN – SAFARI OF THE MIND
From safariofthemind.wordpress.com
HOW TO MAKE INA'S PARMESAN CHICKEN | BAREFOOT CONTESSA ...
From youtube.com
INA GARTEN CHICKEN CUTLET PARMESAN - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON PARMESAN CHICKEN INA GARTEN RECIPES
From tfrecipes.com
RECIPE FOR CHICKEN MILANESE INA GARTEN - TFRECIPES.COM
From tfrecipes.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