Herb Baked Chicken Breasts Recipes

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:

• 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.

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.

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

Steps:

• Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
• In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
• Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
• Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Steps:

• Preheat to 350º.
• Rinse chicken and pat the chicken dry using paper towels.
• Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4 inch.
• Brush each chicken breast lightly with olive oil and place the chicken into a shallow baking pan in a single layer.
• In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken.
• Turn chicken several times to coat and bake until the chicken is fork tender and cooked through, 25 to 30 minutes.
• Remove from the oven and serve hot.

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.

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.