ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI
This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.
Provided by Pumpkie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat chicken in balsamic vinegar, then olive oil.
- Season chicken with rosemary, salt & pepper and let stand 30 minutes.
- Bring a large pot of water to boil for ravioli.
- Salt water and drop ravioli in water.
- Cook according to package.
- Heat a medium nonstick skillet over medium high heat.
- Add chicken breasts and cracked garlic to the pan.
- Cook chicken 12 minutes, turning occasionally, or until juices run clear.
- The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When done, cover.
- When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
- To the second skillet, add butter to the pan and let it begin to brown.
- When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
- Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
- The vinegar will become thick and syrup like.
- Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
- Serve chicken with ravioli.
BALSAMIC-ROSEMARY BUTTER
Provided by Bobby Flay
Time 50m
Number Of Ingredients 6
Steps:
- Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
- Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
Steps:
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
- Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
- Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY CHICKEN BREASTS
I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty
Provided by Bobbie
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place balsamic vinegar in one pie plate (or similar container).
- Place the olive oil in another pie plate (or similar container).
- Coat chicken with balsamic vinegar, then olive oil.
- Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
- Heat a medium nonstick skillet over medium heat .
- Add chicken breasts and cracked garlic to the pan.
- Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- Slice each chicken breast and serve on plate.
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD
Steps:
- Chicken: * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly * 2 tablespoons extra-virgin olive oil * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons * Salt and coarse black pepper * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife Ravioli: * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling * 3 tablespoons butter, cut into small pieces * 2 tablespoons balsamic vinegar * 2 handfuls grated Parmigiano-Reggiano * Salt and pepper * 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spinach Salad: * 6 slices pancetta, chopped * 2 tablespoons extra-virgin olive oil, 2 turns of the pan * 1 small shallot, finely chopped * 2 teaspoons sugar * 2 tablespoons balsamic vinegar, eyeball it * 1 bunch, about 10 ounces flat-leaf spinach * Salt and pepper
HOMEMADE ROSEMARY CHICKEN RAVIOLI
I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days.
Provided by startnover
Categories Chicken
Time 1h10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
- Set aside.
- Blend the eggs, water, and oil.
- In a medium bowl place white flour and 1 c semolina.
- Make a well in the center and pour in egg mixture.
- Knead about 10 times adding flour and water as needed.
- It will be a very stiff dough.
- Wrap in plastic and let rest at least 30 minutes.
- Divide in fourths.
- Roll out to setting 5 on pasta maker and form sheets 25" by 5".
- You can hand roll the dough to these specifications as well.
- If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
- Brush water on edges and between filling balls.
- Place A strip of dough on top and seal according to your press.
- If by hand use a roller or by hand to seal sides and cut into ravioli.
- Let them dry at least 10 minutes.
- Cook in boiling water for 10 minutes.
- Serve w/ alfredo sauce recipe #123545 .
Nutrition Facts : Calories 1878.4, Fat 40.5, SaturatedFat 9.1, Cholesterol 740.8, Sodium 496.6, Carbohydrate 221.1, Fiber 10.3, Sugar 1.2, Protein 144.4
ROSEMARY CHICKEN BREASTS
This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.
Nutrition Facts :
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