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.
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
GARLIC-ROASTED CHICKEN BREASTS
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
- Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
- Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
- Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.
ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO
To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
- In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
- Sprinkle underside of chicken breasts liberally with salt and pepper.
- Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
- Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
- Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
- Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
- Transfer chicken to cutting board and let rest 5 minutes. Carve.
- Serve immediately.
Nutrition Facts : Calories 213.2, Fat 16.1, SaturatedFat 6, Cholesterol 61.7, Sodium 58.4, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 15.8
20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS
Super juicy, EASY, tender chicken that's ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
- Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
Nutrition Facts : Calories 378 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
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