Roasted Chicken Breasts In Garlic Butter Recipes

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Steps:

• Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil.
• Rinse the chicken breasts and pat dry with paper towels. In a small bowl, mix together the garlic, lemon juice, butter, oregano, salt, black pepper, and cayenne and pour into the baking pan.
• Place the chicken breasts in the garlic-butter sauce and turn them to coat all sides, leaving the cut sides down to absorb more flavor.
• Roast the chicken in the center of the oven for 20 minutes, until the chicken breasts are no longer pink in the center. Place on serving plates and spoon the hot sauce over each. Serve with the French bread.

Steps:

• Melt butter in a skillet on medium heat, add onions and saute for two minutes. More butter can be used if desired.
• Add chicken and season with pepper and season all to taste. Cook until no longer pink.
• Using a knife, cut a few small slits in each chicken breast. This will allow the flavor to absorb into the chicken.
• Poor chicken broth over the chicken and simmer for at least 15 minutes, turning occasionally to avoid scorching. More seasoning can be added while simmering if desired. If serving over rice, prepare rice while chicken is simmering.