Roasted Dijon Bruhed Chicken Breast With Herb Crust Sweet Potato And Arugula Rissoto Food

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH

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.

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

ROASTED SWEET POTATOES WITH DIJON & ROSEMARY

Steps:

• Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

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.

ROASTED DIJON-BRUHED CHICKEN BREAST WITH HERB CRUST, SWEET POTATO AND ARUGULA RISSOTO

Steps:

• 1. Preaheat oven to 425 F 2. Peel and dice sweet potato 3. Remove skin from breast. Place in a shallow roasting pan. Season with salt and pepper. Brush breast with Dijon mustoard and cover with fresh berbs, patting gently to adhere. 4. Roast in oven for 25 to 30 minutes or until meat thermometer registers 160 F. Removre form oven and let rest whil risotto finishes. 5. For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl. 6. Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add chardonnay and cook until absorbed. 7. Add 1 cup hot stock bubbles gently and is absorbed slowly. Continue adding 1 cup stock at a time, stirring almost constantly, for 15 minutes. 8. Add sliced sweet potato and mushrooms mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender. 9. Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted. 10. Stir in Parmigiano and season with salt and pepper to taste. 11. Spoon sisotto into wide bowks and top with chicken.

DIJON CHICKEN BREASTS

Steps:

• Pound chicken to 1-inch thick and season with salt and pepper.
• Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
• Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
• Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
• Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
• Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

HERB ROASTED CHICKEN BREAST

Steps:

• Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
• In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
• Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
• Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
• Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
• Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.

ROASTED CHICKEN WITH DIJON SAUCE

Steps:

• Preheat oven to 450F with rack in middle.
• Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
• Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
• Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
• Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
• Serve chicken with sauce.

HERB CRUSTED CHICKEN BREASTS

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.

BAKED HERB-CRUSTED CHICKEN BREASTS

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.

ROASTED POTATOES DIJON

Steps:

• Mix first 4 ingredients in a small bowl.
• Lightly grease 13 x 9 pan or shallow baking sheet.
• Toss potatoes with mixture.
• Bake at 425 for about 40 minutes, or until tender, stirring occasionally.