Oregano Dijon Chicken Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Steps:

• Coat chicken with dijon mustard.
• Mix all other ingredients in a seperate bowl.
• dredge dijon-covered chicken in bread crumb mixture.
• Spray baking dish with non-stick cooking spray.
• Add chicken to baking dish.
• Cover with aluminum foil.
• Bake in 350 deg oven for 20 minutes.
• Remove aluminum foil and bake another 10 - 15 minutes.
• Bread crumbs should be golden brown and toasty.

Steps:

• In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

Steps:

• Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
• Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
• Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
• In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, combine the mustard, oil, oregano, and parsley.
• Season the chicken with salt and pepper and then brush all over with the mustard mixture.
• Place the chicken breasts upside down on a rimmed baking sheet.
• Sprinkle evenly with half of the Parmesan.
• Turn the chicken over and coat with the remaining cheese, pressing lightly to adhere.
• Bake for 20 minutes, or until golden and cooked through.
• Remove from the oven and let cool for 5 minutes before serving.

Steps:

• Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

Steps:

• Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
• Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
• Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
• Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
• Cut remaining lemon into wedges and serve with chicken.

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Steps:

• Sprinkle chicken with salt and pepper.
• Lightly coat a nonstick skillet with nonstick cooking spray.
• Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
• Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
• Sprinkle with ground red pepper.
• Add the wine and the cup broth.
• Simmer, covered, for 15 minutes.
• Add the remaining tomato and the sweet peppers.
• Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
• Transfer the chicken and vegetables to a platter.
• Garnish with remaining lemon slices.

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• heat oven to 425f degrees.
• Spray jelly roll pan, with cooking spray.
• Mix bread crumbs, cheese, oregano, garlic salt and pepper.
• Spread mustard on all sides of chicken breasts.
• Cover mustard coated chicken with bread crumb mixture.
• Place on jelly roll pan.
• Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.

Steps:

• Oven Method:.
• Preheat oven to 375*.
• In a small bowl, stir together all ingredients except chicken or turkey.
• Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece.
• Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
• Microwave method:.
• Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
• Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
• Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.