Texas Roadhouse Herb Crusted Chicken Food

TEXAS ROADHOUSE HERB CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 425°F.
• While the oven is heating we can prepare the chicken. Cut them to the desired size, or alternatively just leave them whole, as we will be finishing them off in the oven and they will be fully cooked through by the end.
• In a bowl combine the flour, garlic powder, paprika, pepper, salt and mix them so all the seasonings are evenly distributed.
• Coat the chicken in the flour and seasoning mixture, ensure it's completely covered, then set aside on a plate.
• Using a large skillet heat the olive oil on medium-high heat.
• Once up to temperature, fry the chicken/flour combination for 3 minutes per side, the color should be a nice golden brown.
• Once fried, cover the chicken with chopped parsley, thyme, rosemary, and sage.
• Place the skillet in the oven and cook for 10 more minutes to ensure the center is adequately cooked. This also cooks the herbs and combines them with the outer crust to give that delicious texture and finish. Enjoy your delicious Herb Crusted Chicken!

TEXAS ROADHOUSE HERB CRUSTED CHICKEN

Steps:

• Preheat oven to 425 F.
• In a wide dish mix the flour, garlic powder, salt, pepper and paprika together.
• Pat the chicken dry and apply a light coat of olive oil.
• Add the chicken breasts to the flour mix. Evenly coat the chicken with the mix.
• Heat up a oven-safe skillet* or cast iron pan on medium high heat.
• Add olive oil on to the pan and let it heat up.
• Place the chicken, 2 at a time, on the pan and cook each side for about 3 minutes or until golden brown. The aim is to sear the chicken to get a crispy outside.
• Switch off the heat and add all the herbs on the chicken breasts.
• Place the pan with the chicken, in the oven and cook for 10 to 15 minutes or until cooked thoroughly.
• Serve warm with an optional squeeze of lemon and a side of veggies.

TEXAS ROADHOUSE HERB CRUSTED CHICKEN

Steps:

• Mix all herbs in a bowl.
• Cover the chicken with paper wrap and use a mallet to flatten the chicken breasts.
• Dip the chicken breasts in the mixture until fully covered.
• Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5 minutes per side or until the crust is toasted. Lower the temperature to medium-low and finish cooking the chicken - around 10 more minutes (depending on the thickness of your chicken breasts).

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.