CHICKEN WITH GARLIC, BASIL, AND PARSLEY
VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Provided by KITTY731
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g
GARLIC CHICKEN WITH HERBS
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. -Kathy Fleming, Lisle, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 487mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GARLICKY CHICKEN DINNER
Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
GARLIC CHICKEN BREASTS
Just dip and bake! Chicken breasts flavored with garlic steeped olive oil, and Parmesan cheese breading. So simple and so delicious. Recipe found on the internet.
Provided by Marie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Warm garlic and olive oil to blend the flavors.
- In a separate dish, combine the bread crumbs and cheese.
- Sprinkle salt and pepper lightly onto chicken breasts.
- Dip chicken in olive oil/garlic mixture, then into bread crumb mix.
- Place chicken in a greased baking dish.
- Bake for 30 minutes or until done.
Nutrition Facts : Calories 309.6, Fat 18.7, SaturatedFat 3.7, Cholesterol 81, Sodium 282.4, Carbohydrate 5.6, Fiber 0.3, Sugar 0.5, Protein 28.4
ROAST CHICKEN DRUMSTICKS WITH PARSLEY & GARLIC
This recipe harbours all the flavours of a roast - without even having to turn the oven on
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
- Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
- Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
- Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 0.3 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY
Here's what you need: flour, eggs, lemon juice, panko breadcrumbs, parmesan cheese, garlic powder, lemon zest, salt, pepper, chicken tenders, olive oil cooking spray
Provided by Tasty
Categories Dinner
Time 30m
Yield 10 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Combine the egg and the lemon juice.
- In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
- Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
- Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
- Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
- Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 20 grams, Sugar 0 grams
GARLIC CHICKEN WITH BARLEY
With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come. This recipe originally appeared in"One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Time 2h20m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
- Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.
CHICKEN BREAST WITH GARLIC AND PARSLEY
Steps:
- Preheat oven to 250 degrees F.
- Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
- Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
- Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
- In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
- Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
- Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.
CHICKEN BREASTS WITH GARLIC AND PARSLEY
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Provided by PinnyLane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl.
- Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
GARLICKY CHICKEN PARM
Provided by Nancy Fuller
Time 2h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the carrot and celery, season with sea salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer over low heat, uncovered, until the sauce has thickened, about 1 hour. Season to taste with more sea salt and pepper.
- Meanwhile, make the chicken: Preheat the oven to 350 degrees F. Set a wire rack on a baking sheet lined with foil. Sprinkle the chicken on both sides with kosher salt and pepper. Combine the flour and some kosher salt and pepper in a medium baking dish. In a second baking dish, whisk the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
- Dredge the chicken breasts through the flour mixture, dusting off any excess, then through the egg mixture, letting the excess drip off, and then through the panko, making sure to coat the chicken on both sides. Set the breaded chicken on the wire rack and refrigerate for 30 minutes to allow the breading to set.
- Fill a large deep skillet halfway with vegetable oil and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry, turning once, until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
- Dollop 2 tablespoons sauce over each piece of chicken and sprinkle evenly with the parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 20 minutes. Serve with the remaining sauce on the side.
GRILLED CHICKEN WITH GARLIC AND PARSLEY
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
- Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
- When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
- Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
- Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram
ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY
Categories Chicken Herb Poultry Roast Dinner Fall Spring Winter Anniversary Parsley Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning under skin of each breast. Sprinkle chicken with salt and pepper. Place skin side up in 11x7-inch metal baking pan. Dot chicken with butter. Roast until cooked through, about 25 minutes. Transfer chicken to plate.
- Place pan with juices over burner on medium heat. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Add parsley. Season with salt and pepper.
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