Garlic Herb Chicken Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

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.

Steps:

• Low-Sodium Recipe
• 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
• 2. Heat olive oil in medium skillet.
• 3. Cook chicken until done; remove chicken and set aside.
• 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
• Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

Steps:

• Preheat oven to 375 degrees F.
• Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
• Mix wine, chopped herbs and salt and pour over chicken.
• Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
• Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
• Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
• To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.

Steps:

• Coat chicken pieces in flour.
• Season with salt and pepper.
• Melt unsalted butter in frying pan and fry chicken in pan until golden brown and cooked throughout.
• Set aside in baking dish.
• Combine heavy cream and cream cheese in saucepan.
• Melt cream cheese over medium-low heat, stirring contantly, until thickened.
• Pour over chicken.
• Serve.

Steps:

• Heat oven to 350°F.
• Sprinkle Dry Rub over chicken in shallow baking dish sprayed with cooking spray; rub into chicken.
• Bake 18 to 20 min. or until chicken is done (165ºF).