Frenchherbroastedchickenbreasts Recipes

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Steps:

• Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
• Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
• Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
• Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
• Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

Steps:

• Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
• Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
• Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Steps:

• Pre heat oven to 400 degrees.
• Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
• Drizzle over chicken.
• Bake chicken for 35-40 minutes until skin is golden brown.
• Serve with saffron rice.
• Enjoy -- .

Steps:

• Wash and dry your bird, place in a roasting pan.
• Mix all the seasonings in a small dish.
• Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
• With any seasonings left, sprinkle them inside the chicken cavity.
• Quarter a lemon and stuff inside the chicken. (optional).
• Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
• If it starts to look overly brown, tent a piece of foil over it.
• The drippings reduce nicely for gravy.

Steps:

• Brown chicken in hot oil. Season with salt and pepper. Place in baking dish.
• Drain excess fat from skillet. Add everything else except the celery and bay leaf. Heat, scraping up bits. Pour over chicken.
• Tuck in celery among chicken. Tuck in the bay leaf in the middle of the dish.
• Cover and bake at 350 for 1 hour, 15 minutes.
• Remove bay leaf and celery before serving.

Steps:

• Pound chicken to flatten to about 1/4 inch thick.
• Season with salt, pepper and garlic to taste.
• Place a slice of ham and a slice of cheese on each.
• Roll up as you would a jelly roll and secure with toothpicks or poultry string.
• Brown chicken on all sides in oil or butter and place in casserole dish.
• Mix white wine and mushroom soup and pour over chicken.
• Bake at 350 degrees for 35-45 minutes or until done.

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.

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
• Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and dry soup mix together in a bowl.
• Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
• Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
• Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
• Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
• Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
• Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
• Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
• As broth simmers, occasionally skim off and discard any foam that rises to the surface.
• Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.