HERB-WINE "DUMP" CHICKEN (OAMC)
Make and share this Herb-Wine "dump" Chicken (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
- For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
- On the grill: cook over medium heat until juices run clear.
Nutrition Facts : Calories 439.1, Fat 33.8, SaturatedFat 6.8, Cholesterol 77.6, Sodium 367.3, Carbohydrate 3.7, Fiber 0.8, Sugar 0.4, Protein 19.6
WINE AND HERB MARINATED CHICKEN (DUMP)
Make and share this Wine and Herb Marinated Chicken (Dump) recipe from Food.com.
Provided by FCR Gal
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Directions for cooking day:
- combine all ingredients.
- put chicken pieces in a freezer bag.
- pour marinade over the pieces.
- put in freezer.
- directions for serving day:
- completely thaw chicken and marinade.
- cook on grill or bake in oven until done
- throw away marinade.
HERB MARINATED CHICKEN BREASTS WITH A COLD GARLIC SAUCE
Make and share this Herb Marinated Chicken Breasts With a Cold Garlic Sauce recipe from Food.com.
Provided by Karin in Gothenburg
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients for the marinade.
- Put the chicken breasts in the marinade and leave for 1 hour.
- While the chicken is soaking in the marinade make the sauce as follows:.
- Put the egg yolk in a bowl.
- Slowly add the olive oil to the egg yolk while whisking constantly.
- This can also be done with a handblender to avoid the mixture separating.
- Add the rest of the ingredients for the sauce.
- Put sauce in the fridge.
- When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.
Nutrition Facts : Calories 527.1, Fat 40.3, SaturatedFat 16.9, Cholesterol 209.9, Sodium 674.3, Carbohydrate 7.6, Fiber 1.1, Sugar 3.8, Protein 33.4
QUICK AND EASY HERB MARINATED CHICKEN WITH PASTA
My herb garden is overflowing this year. This was a quick and easy way to have a fresh tasting dinner, and use up some of my bountiful harvest! Serve with a nice green salad and warm bread.
Provided by stimied
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together oil, vinegar, lemon juice, basil, parsley, oregano, and pepper flakes together in a shallow bowl.
- Add chicken and toss to coat.
- Marinate for at least 30 minutes or as long as 2 hours.
- Grill or broil chicken until the internal temperature reaches 165 degrees, or until throughly cooked.
- Serve by spooning warmed sauce over hot pasta, slice the chicken and arrange on top.
Nutrition Facts : Calories 619.4, Fat 39.2, SaturatedFat 7, Cholesterol 51.9, Sodium 752.4, Carbohydrate 46, Fiber 8.2, Sugar 16, Protein 20.9
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
LIME HERB MARINATED CHICKEN
A simple Chicken & rice recipe from Uncle Ben's Marinating time is 30 minutes not included in prep time.
Provided by Barb G.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
- Prepare rice according to package directions.
- Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
- Remove chicken and set aside.
- Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
- Serve Chicken with Rice, top Chicken with pepper and onions.
Nutrition Facts : Calories 426.1, Fat 13.8, SaturatedFat 2.2, Cholesterol 75.5, Sodium 2156, Carbohydrate 41.1, Fiber 2.1, Sugar 2.4, Protein 32.8
SEARED HERB-MARINATED CHICKEN
Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you'd like to use white meat, choose bone-in, skin-on breasts for the juiciest result.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
- Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
- Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
- Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
- Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 1602 milligrams, Sugar 8 grams, TransFat 0 grams
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- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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