HERB-ROASTED CHICKEN BREASTS
Steps:
- Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
- Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.
HERB-ROASTED CHICKEN BREASTS
Make and share this Herb-Roasted Chicken Breasts recipe from Food.com.
Provided by BlueRidgeMama
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine garlic, rosemary & thyme in small bowl.
- Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
- Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
- Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.
PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
- While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
- Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
- While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
- Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.
PAN-ROASTED CHICKEN BREASTS WITH HERB OIL
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
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.
FRENCH HERB ROASTED CHICKEN BREASTS
A quick, low-fat, and aromatic variation on traditional roasted chicken breasts. The marinade ensures they stay moist and the flavour combinations are lovely. I serve this with a simple side of broccoli and water-chestnuts, or root vegetables en batonnet, but you could obviously serve it with whatever you want!
Provided by ChefHayley
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Emulsify all marinade ingredients by whisking in a bowl.
- Pour over chicken breasts and seal in a thick zipper bag or airtight container.
- Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
- Remove chicken from refridgerator 10 minutes prior to roasting.
- Heat oven to 350 degrees.
- Remove chicken from container/bag and place on a parchment lined roasting pan.
- Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
- Serve immediately.
Nutrition Facts : Calories 621.3, Fat 56, SaturatedFat 7.9, Cholesterol 68.4, Sodium 1991.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 28.1
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