LOUISIANA CHICKEN
Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.
Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
CHICKEN BREASTS LUCIANA
Make and share this Chicken Breasts Luciana recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Flatten chicken breasts slightly and season on both sides with salt and pepper.
- Coat the chicken lightly with flour.
- Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
- Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
- Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
- Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
- Serve the chicken with the rice on warmed plated; cover with the sauce.
Nutrition Facts : Calories 884.9, Fat 36.7, SaturatedFat 21.6, Cholesterol 244.9, Sodium 220, Carbohydrate 70.6, Fiber 3.2, Sugar 1.1, Protein 65.5
CHICKEN LUCIANO RECIPE
Provided by stretchina
Number Of Ingredients 8
Steps:
- Season flour with salt and pepper Dredge chicken breasts in flour mixture Brown chicken in olive oil (approximately 3 minutes on each side) Transfer to a 13 x 9" baking pan (keep warm) Add shallots, broth, wine, tomato sauce and mushrooms to pan. Bring to boil, then simmer 5 minutes. Pour over chicken in baking pan and bake 15 minutes
CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS
Steps:
- Prepare the braised lentils with spinach through step 1.
- Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
- Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
- Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
- While the chicken is in the oven, finish the braised lentils.
- Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
- Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
- *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.
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