Tender Herbed Chicken Food

CHICKEN AND HERBS

Steps:

• Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

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.

SESAME AND HERBES DE PROVENCE CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F.
• Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.
• Combine the shallots with the sherry vinegar.
• Dab, spoon or dip the vinegar over the sticks as you dine.

PARMIGIANO AND HERB CHICKEN BREAST TENDERS

Steps:

• Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
• Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
• Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
• Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
• Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
• Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
• Enjoy!

HERBED CHICKEN TENDERS

Steps:

• Wash and drain chicken breast tenders.
• Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
• Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
• Heat the olive oil in a large nonstick skillet over medium high heat.
• Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375 F.
• Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
• Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
• Place in cookie sheet or pan.
• Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

HERBED CHICKEN TENDERS WITH TOMATO SAUCE

Steps:

• Sauce.
• 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
• 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
• 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
• 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
• The sauce will keep in the fridge for up to a week.
• The Tenders.
• 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
• 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
• 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
• 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.
• Serve with a bowl of the sauce for dipping.