Wholesome Herb Paneed Chicken Breast Food

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Pan-Roasted Chicken Breasts with Herb Oil image

Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 2 pounds total)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
Pinch of crushed red pepper flakes
1 garlic clove, minced
Roasted potatoes and green salad, for serving

Steps:

Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

WHOLESOME HERB PANEED CHICKEN BREAST

Wholesome Herb Paneed Chicken Breast image

Make and share this Wholesome Herb Paneed Chicken Breast recipe from Food.com.

Provided by Dawn R

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs boneless skinless chicken breasts
4 slices whole wheat bread
1/2 cup low-fat buttermilk
2 tablespoons grated parmesan cheese
1 tablespoon dried rosemary
1 teaspoon black pepper (or to taste)
1 teaspoon sea salt (or to taste)
1 tablespoon olive oil

Steps:

Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).

Nutrition Facts : Calories 250.3, Fat 5.7, SaturatedFat 1.4, Cholesterol 90.1, Sodium 631.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2, Protein 38.1

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