Herbed Chicken On Toast For 2 Recipes

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

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:

• Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
• With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
• Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Steps:

• Place chicken, water, marjoram and salt in a saucepan.
• Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
• Remove chicken, chill broth until fat sets on top, remove fat.
• Remove and discard bones and skin from cooked chicken.
• Cut chicken into bite sized pieces.
• Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
• Add celery and onion.
• Stir cook about 4 minutes until tender.
• Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
• Stir cook over medium heat about 3 minutes until mixture thickens slightly.
• Add chicken, continue cooking until thouroughly heated.
• Make ahead of time to reheat just before serving.
• It's handy to have in the freezer for emergencies.
• Also very good in crepes, tortillas or popovers.

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a small skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until chicken juices run clear. Meanwhile, combine butter and honey. Serve with chicken.

Steps:

• Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
• Peel onion, leaving root intact; cut onion into 6 wedges.
• Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
• Drain and plunge into ice water; drain well.
• Pat dry with a paper towel; set aside.
• Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
• Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
• Spread butter evenly over 1 side of each bread slice.
• Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
• Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
• Remove bread slices from skillet, and set aside.
• Repeat procedure with remaining bread slices.
• Cut each toasted bread slice into 6 triangles.
• Spread cheese mixture evenly over toasted side of triangles, and set aside.
• Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
• Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
• Serve with toast triangles.
• Garnish with parsley sprigs.

Steps:

• In a shallow mixing bowl, beat the eggs. Blend in the sour cream, mustard, dill weed and Italian seasoning.
• Dip the bread slices into the egg mixture and let soak for 10 seconds.
• On a large griddle or fry pan, melt the butter over medium heat; cook the bread in the melted butter for 2-3 minutes, until the bottom is golden brown.
• Turn the bread and top each with stewed tomatoes, then a slice of cheese, then chopped chives; cook for three minutes, or until the cheese is melted and the tomatoes are warm.
• Garnish with a dollop of sour cream and Dijon mustard mixed together and serve immediately.

Steps:

• Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.

Steps:

• Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
• Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

Steps:

• In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper. , In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.

Steps:

• Preheat the oven to 400°F (200°C).
• Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
• Place the chicken breasts in the middle section of the baking sheet.
• Drizzle the veggies and chicken with the oil.
• Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
• Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
• Allow the chicken to rest for 5 minutes before slicing.
• Place the chicken breast on a plate with portions of the roasted veggies and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

Steps:

• Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add the oil, garlic, basil, thyme, salt and cayenne; add the chicken. Seal bag and turn to coat. Refrigerate for 24 hours, turning frequently. , Drain and discard marinade. Grill chicken, covered, over medium heat, turning every 15 minutes, for 1 hour or until juices run clear.

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:

• Herbed Chicken (served hot):.
• Mix margarine with spices.
• Coat chicken with herb mixture.
• Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
• For leftover chicken salad:.
• Mix all leftover ingredients together.
• Delicious served on a plate of lettuce- suppose you could put in a sandwich.
• Probably would be best served the next day to let flavors blend – mine didn't last that long.