Herb Crusted Bone In Chicken Breasts Recipes

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CHICKEN BREASTS WITH HERB BASTING SAUCE

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12



Chicken Breasts with Herb Basting Sauce image

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.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 23



Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash image

Steps:

  • Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
  • After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
  • Transfer the chicken to a serving platter and allow it to rest.
  • Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
  • Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
  • Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
  • Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
  • Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

BAKED HERB-CRUSTED CHICKEN BREASTS

Categories     Chicken     Herb     Bake     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11



Baked Herb-Crusted Chicken Breasts image

Steps:

  • Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
  • Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

HERB CRUSTED CHICKEN BREASTS

Make and share this Herb Crusted Chicken Breasts recipe from Food.com.

Provided by JelsMom

Categories     Chicken Breast

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 7



Herb Crusted Chicken Breasts image

Steps:

  • Spray baking dish dish with olive oil spray.
  • Arrange chicken in pan & sprinkle with lemon juice.
  • Combine herbs & rub on chicken. Press pepper into chicken. Refrigerate, uncovered, for 1 hour.
  • Preheat oven to 350°F
  • Bake uncovered 40 minutes, or until cooked through.

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 27.3

olive oil flavored cooking spray
2 boneless skinless chicken breast halves
1 teaspoon fresh lemon juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/8 teaspoon fresh coarse ground black pepper

BAKED HERB-CRUSTED CHICKEN BREASTS

I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.

Provided by PanNan

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11



Baked Herb-Crusted Chicken Breasts image

Steps:

  • Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
  • Arrange chicken in 15 X 10 X 2 inch glass baking dish.
  • Pour lemon juice over.
  • Cover and refrigerate 1 hour.
  • Remove chicken from dish and pat dry with paper towels.
  • Preheat oven to 450.
  • Melt butter with oil in small saucepan over medium heat; cool slightly.
  • Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
  • Brush chicken breasts on both sides with with melted butter mixture.
  • Coat chicken on both sides with breadcrumb mixture.
  • Place chicken on baking sheet.
  • Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
  • (Test to make sure) Transfer to plates and dress with lemon wedges.

Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9

6 boneless skinless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups plain breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
lemon wedge

HERBED SLOW-COOKER CHICKEN

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10



Herbed Slow-Cooker Chicken image

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

PARMESAN HERB CHICKEN

With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. They're really very little fuss. Just coat them and bake. Their mild classic flavor suits a wide variety of tastes. -Phyllis Joann Schmalz Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8



Parmesan Herb Chicken image

Steps:

  • In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

Nutrition Facts : Calories 374 calories, Fat 23g fat (13g saturated fat), Cholesterol 142mg cholesterol, Sodium 679mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

2 cups grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
12 bone-in chicken breast halves
1 cup butter, melted

HERB CRUSTED BONE IN CHICKEN BREASTS

I served this dish with a side of (boxed) rice pilaf and some fresh Brussel sprouts, which i boiled until fork tender, then placed in a serving bowl with a little bit of salt, pepper, butter and a squirt of lemon juice. Delish!

Provided by Alex Parch @ampatl

Categories     Chicken

Number Of Ingredients 11



Herb Crusted bone in Chicken Breasts image

Steps:

  • Preheat oven to 425 In a bowl (large enough to be able to put your chicken breasts in one at a time) prepare basting sauce by combining oil with minced onion, garlic, herbs, salt, pepper and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover (I used alum foil and covered loosely). Roast at 425, basting occasionally with pan drippings for about 40 to 60 minutes. NOTE: Stop basting after 30-40 minutes and take cover off for the last 10 to 20 minutes to get skin crispy. Times vary based on your oven and size of chicken breasts. Sprinkle with fresh parsley and serve. Coat chicken breasts with basting sauce

4 tablespoon(s) olive oil
2-3 tablespoon(s) minced onion
2-3 clove(s) minced garlic
2 teaspoon(s) dried thyme
1 teaspoon(s) dried rosemary crushed
1/2 teaspoon(s) ground sage
- salt to taste
- pepper to taste
- a couple of dashes of hot pepper sauce to taste
4 - bone in chicken breasts with skin
- a handful of chopped parsley

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