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.
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
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
CHICKEN BREASTS WITH ROSEMARY
Make and share this Chicken Breasts with Rosemary recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.
CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES
Steps:
- To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
- To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
- When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
- To make the chicken:
- Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
- Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.
CHICKEN BREASTS IN FOIL WITH ROSEMARY AND OLIVE OIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
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 :
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
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 :
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY
The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2
CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY
We love this simple dish. It reminds me of chicken kiev. I have also made this with skinless, boneless chicken breasts and it works well if you cut the cooking time a little. But, I think it's better with the skin to keep it moister. From Bon Appetit.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 425°F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.
Nutrition Facts : Calories 281.8, Fat 19.5, SaturatedFat 10.6, Cholesterol 76.1, Sodium 237.3, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 23.4
PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
- Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
- Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.
CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY
Provided by Dave Tyson
Categories Cheese Chicken Bake Quick & Easy Goat Cheese Rosemary Winter Healthy Bon Appétit Washington
Yield Serves 2
Number Of Ingredients 6
Steps:
- Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.
MARINATED ROSEMARY CHICKEN
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange
CHICKEN BREASTS WITH ROSEMARY, PINE NUTS & VERJUICE
A healthy chicken dish, full of flavour
Provided by Good Food team
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 7
Steps:
- Put the raisins and verjuice in a bowl and microwave on defrost setting (or warm gently in a pan) for 5 minutes, then cool. Strain, reserving both raisins and verjuice.
- Strip the rosemary leaves from the stalks and reserve the leaves for another use. Put the stalks into a bowl with 3 tbsp olive oil and a little freshly ground black pepper. Add the chicken breasts and marinate for at least 1 hour.
- Choose a wide frying pan with enough room for the chicken breasts to cook with lots of space between them. Toss the pine nuts with a little olive oil over medium heat in this pan until golden brown, then cool on a paper towel.
- Heat the butter in the pan until golden brown, then add 1 tbsp olive oil to stop it burning. Pan-fry the chicken, skin side down, over moderate heat until golden, 6-10 minutes. Turn and cook the other side for 3-4 minutes. (The total cooking time depends on the thickness of the meat, but two-thirds of the cooking time should be on the skin side.)
- When the chicken is cooked, season, remove from the pan, then rest, skin-side down. Discard any butter from pan and toss in the raisins. Pour in the reserved verjuice and deglaze the pan over the heat until the liquid has reduced by half. Stir in the pine nuts and return the chicken to the pan. Taste the sauce for seasoning before serving.
Nutrition Facts : Calories 312 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.67 milligram of sodium
CHICKEN BREASTS WITH ROSEMARY AND THYME
Make and share this Chicken Breasts With Rosemary and Thyme recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°.
- Press a rosemary and thyme sprig on each chicken breast.
- Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
- In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
- Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
- Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
- Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
- Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
- Pour off any fat in the skillet and set the skillet over a burner.
- Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
- Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
- Pour the pan sauce into a bowl and serve with the chicken.
Nutrition Facts : Calories 202.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 69.3, Sodium 119.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 28.1
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