Rosemary Chicken Strips With Sun Dried Tomatoes Food

ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES

Steps:

• 1. In a large saucepan, heat olive oil over medium-high heat. Add chicken and sauté quickly to sear, or until lightly browned. 2. Reduce heat and add garlic and sun-dried tomatoes; sauté for a moment, until garlic is beginning to colour. 3. Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat. 4. Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side. 5. Add Parmesan and serve immediately.

ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES

Steps:

• In a large saucepan, heat olive oil over medium high heat. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Saute for a moment, until garlic is beginning to color. Add cream, milk, bouillon, and rosemary. Scrape the bottom of the skillet, stirring well. Simmer until sauce has thickened about 10 to 15 minutes. Add salt and pepper. Cover and turn off heat. Meanwhile, cook pasta as directed. Drain and add to sauce. Add Parmesan and serve immediately.

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

CHICKEN WITH TOMATO ROSEMARY SAUCE

Steps:

• Preheat oven to 350°F.
• Melt butter and heat w/ EVOO in a skillet.
• Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
• In the mean time, add white wine to skillet and reduce by half.
• Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
• Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
• Serve over chicken breasts w/ buttered noodles or rice.

ROSEMARY CHICKEN AND ROASTED VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
• Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
• Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
• Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

Steps:

• Preheat the oven to 450°F.
• Rinse the chicken inside and out with cold water. Pat dry with paper towels.
• Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

ROAST CHICKEN AND TOMATOES WITH ROSEMARY

Steps:

• Heat oven to 400ºF.
• Place chicken in large bowl. Add remaining ingredients; mix lightly.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Roast 35 to 40 min. or until chicken is done (165ºF).
• Serve chicken with the roasted tomatoes.