CHICKEN SIMON AND GARFUNKEL
Make and share this Chicken Simon and Garfunkel recipe from Food.com.
Provided by Scrivener1
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pound the chicken breast halves to flatten.
- Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
- Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
- Place breasts in greased baking dish.
- Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
- Bake 30 minutes in a 325 deg. F. oven.
- Pour wine over chicken and bake another 25-30 minutes.
Nutrition Facts : Calories 486.1, Fat 35.8, SaturatedFat 18.2, Cholesterol 183.1, Sodium 435.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 34.8
SIMON & GARFUNKEL ROASTER CHICKEN
If you don't have a George Foreman Roaster, or something similar, cook the chicken in a 400 oven for about 50 minutes, or until chicken reaches a temperature of 165.
Provided by rosered
Categories Main Dish
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Carefully lift breast skin and rub inside with 3/4 of the chopped herbs. Use rest, with salt and pepper, to season cavity. drizzle breast with olive oil, and bake in roaster (George Foreman type) for 55 minutes. Yield: 8 servings Preparation Time: 1 hour Per Serving (excluding unknown items): 2242 Calories; 167g Fat (68.6% calories from fat); 170g Protein; 2g Carbohydrate; 1g Dietary Fiber; 895mg Cholesterol; 2819mg Sodium. Exchanges: 0 Grain(Starch); 24 Lean Meat; 0 Vegetable; 18 1/2 Fat.
Nutrition Facts : Calories 368 calories, Fat 25.7696760937495 g, Carbohydrate 0.669312031246044 g, Cholesterol 126 mg, Fiber 0.296420312145525 g, Protein 31.3634145312481 g, SaturatedFat 7.31684181249992 g, ServingSize 1 1 Serving (170g), Sodium 118.059437499965 mg, Sugar 0.372891719100519 g, TransFat 2.16642110937485 g
SIMON & GARFUNKEL ROAST CHICKEN
The blend of flavors in this dish, and the aroma, is wonderful. It's a bit of work, but in my opinion, worth it.
Provided by Charmed
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
- In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
- Set aside.
- Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
- Set aside.
- Rub some salt and about 2 tsp.
- of the herb mixture mixture into the cavity of the chicken.
- Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
- Rub some salt on the outside of the chicken and brush with some of the olive oil.
- Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
- In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
- Mix well.
- Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
- While baking, occasionally baste the chicken and turn the vegetables.
- When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
- Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
- (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
- (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
- Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
- (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
- Boil for about 4 minutes or until reduced to a glaze.
- Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
- This should take about 10 minutes.
- Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
- Taste the sauce and adjust the seasonings to taste.
- Stir in the parsley.
- Slice the chicken and serve with the vegetables.
- Spoon sauce on top.
EASY LIME BASIL ROAST CHICKEN
This was the first recipe my mom taught me - mostly so I could get it started before she would get home from work. It's so easy and yum! I always serve with plain white rice - the juice is great on it - and steamed broccoli.
Provided by WickedCook17
Categories Whole Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Squeeze juice of halved lime(s) all over chicken.
- Sprinkle liberally inside and out with basil.
- Put 1 or 2 lime halves into cavity.
- Cook approximately 30 minutes per pound, or until done.
- Spoon juice over.
Nutrition Facts : Calories 637.5, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 199.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.2, Protein 50.4
SIMON AND GARFUNKEL CHICKEN
Make and share this Simon and Garfunkel Chicken recipe from Food.com.
Provided by momstar
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Flour, egg, then bread crumb each piece of chicken and put in a 9 X 12-inch dish.
- Melt butter and add parsley, sage, rosemary, thyme and wine.
- Pour mixture over chicken.
- Bake for 1 hour.
CHICKEN SIMON AND GARFUNKEL
Named for one of the greatest singing duos, this chicken incorporates parsley, sage, rosemary and thyme.Source: Unknown
Provided by Lynnda Cloutier
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Flatten chicken breasts between sheets of waxed paper. Spread each breast with 1 tsp. butter and sprinkle with salt and pepper. Place 1 slice of cheese on each piece of chicken, then roll and tuck ends. Fasten with toothpicks if needed.
- 2. coat lightly with flour. Dip in egg. Roll in breadcrumbs and arrange in baking dish. Melt remaining butter and add parsley, sage, rosemary and thyme. Pour butter mixture over chicken. Bake, uncovered, 30 minutes at 350. Pour wine over chicken and baste with butter drippings; Bake 20 to 30 minutes longer. Remove toothpicks and serve. Serves 4 to 6
ROAST CHICKEN WITH LEMON AND FENNEL
Make and share this Roast Chicken With Lemon and Fennel recipe from Food.com.
Provided by DrGaellon
Categories Very Low Carbs
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.
- Place chicken on a baking sheet. Scatter fennel wedges around the chicken.
- Cut three of the lemon halves in half again, for a total of 6 pieces. Scatter around the chicken as well. Place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
- Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
- Roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.
Nutrition Facts : Calories 603.4, Fat 42.2, SaturatedFat 12, Cholesterol 193.3, Sodium 221.7, Carbohydrate 9.5, Fiber 4.1, Protein 46.8
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