BROILED CHICKEN, ROMAINE, AND TOMATO BRUSCHETTA
It's so straightforward to put everything under the broiler at once and remove each component as finished-when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.
Provided by Paul Grimes
Categories Chicken Poultry Tomato Broil Quick & Easy Dinner Mayonnaise Parmesan Lettuce Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Brush both sides of bread with oil, then put bread on a large baking sheet.
- Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
- Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
- Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.
- Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
- Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.
BASIC BROILED CHICKEN BREASTS
This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
- Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 0.3 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.1 g, Protein 45 g, SaturatedFat 4.7 g, Sodium 1067.3 mg
EASY BROILED CHICKEN BREASTS
This broiled chicken recipe is great when it's too cold to grill outside. A favorite since I was a kid.
Provided by Lane Baysden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
- Place chicken in a baking dish and baste with the butter sauce.
- Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 460.9 calories, Carbohydrate 2.9 g, Cholesterol 125.6 mg, Fat 39.4 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 17.5 g, Sodium 802.1 mg, Sugar 1 g
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
- Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
- Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
- Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
- Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
- Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
- Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
- Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
- Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
- For cooking the chicken: .
GRILLED TOMATO BRUSCHETTA
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
- To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
- Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.
CHICKEN ROMAINE SALAD
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
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