Sensational Herbed Chicken Food

15-MINUTE FRIED HERBED CHICKEN

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

HERBED CHICKEN MARSALA

Steps:

• Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
• Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
• Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

BAKED CHICKEN KABOBS

Steps:

• soak 12 wooden skewers in water overnite so they won't burn in the oven.
• place uncooked cubed chicken in a 9x13 pan.
• mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). cover with wrap and place in refrigerator. allow to marinate 4-6 hours (i prepare early in the a.m. if cooking that day for dinner, or the night before if making for lunch - the longer it marinates, the better it tastes and more moist). NOTE: save the marinate sauce as you will be using it later to baste the kabobs.
• cut up all veggies in to 1/2" slices or chunks (of course, not the baby tomatoes or whole mushrooms).
• alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
• pre-heat your oven to 450 degrees.
• place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce -- use it all up!
• place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness, too. if chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
• remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad.
• leftovers of these kabobs are wonderful -- warm or cold!
• NOTE: if you don't want to use skewers, use a 9X13 or larger greased pan. place the chicken and veggies in the pan alternating as if you were using skewers. brush completely with the marinate. don't cover the pan. bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat/veggies. check a few pieces of chicken (potatoes too) for doneness. you may need to cook an additional 5-10 minutes. take out of oven and let sit for a few minutes. (i haven't made it this way yet, but understand from a close relative it's easy and tastes great!).

HERBED CHICKEN SCHNITZEL

Steps:

• Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• In a large skillet, heat the olive oil to frying temperature (medium-high flame).
• Cook 1 filet at a time, about a minute each side or until golden and crispy.
• Season with ground black pepper and sprinkle generously with fresh lemon juice.
• Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
• Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.

HERBED CHICKEN WITH BOURSIN PIZZA

Steps:

• Prepare Commeal Crust.
• Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl.
• Transfer wine mixture to large resealable plastic food storage bag.
• Add chicken to bag; seal bag and knead to coat chicken with marinade.
• Place in refrigerator and marinate at least 2 hours or overnight.
• Remove chicken from marinade; discard remaining marinade.
• Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
• Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center.
• Remove chicken to cutting board.
• When chicken is cool enough to handle cut into 1/2-inch pieces.
• Preheat oven to 450°F degrees.
• Brush dough with remaining 1 tablespoon olive oil.
• Top with chicken, Boursin cheese, basil an chives.
• Bake 18 to 20 minutes or until crust is golden brown and cheese is melted.

SENSATIONAL HERBED CHICKEN

Steps:

• Combine the three spices (first 3 ingredients). Sprinkle the herb mixture over the chicken. Brown the chicken, in batches, in the butter in a large skillet over medium-high heat.
• Place the chicken in a lightly greased baking dish. Combine the wine and lemon juice; stir well. Pour wine mixture over the chicken.
• Cover and bake at 375 for 45 minutes or until the chicken is done.