GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
MUSTARD AND ROSEMARY CHICKEN
I never though mustard and rosemary would go together but this is not too bad at all,maybe a bit too much for young children with all the pepper.
Provided by djmastermum
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to hot. Combine mustard's, juice, oil, garlic, peper, rosemary, zucchini,.
- and capsicum in a large bowl, add chicken.
- Cover and stand 10 minutes.
- Remove chicken, reserve marinade and vegetables.
- Place chicken on oil covered rack in a baking dish and bake uncovered in hot oven 15 minutes.
- Place marinade and vegetables in saucepan cook until tender.
- Serve chicken and vegetables garnished with parsley.
Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 2.5, Cholesterol 114.5, Sodium 310.9, Carbohydrate 9.7, Fiber 3.1, Sugar 5.4, Protein 30.4
MUSTARD CHICKEN THIGHS WITH ROSEMARY POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.
- Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.
- Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.
Nutrition Facts : Calories 628 calorie, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 989 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 40 grams
HONEY MUSTARD ROSEMARY CHICKEN
found this recipe online; wanted to save it on Food.com for future dinner ideas. Chicken thighs are a staple at my house, and we're currently in a rut when in comes to preparation.
Provided by Iva Lou J.
Categories Lunch/Snacks
Time 16h
Yield 5 chicken thighs, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
- Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
- Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
- Remove chicken from skillet and set aside.
- Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
- Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
- Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
- Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
- Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
- Remove from oven, garnish with rosemary sprigs and serve.
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- Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.
- Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).
- Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.
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