ROQUEFORT CHICKEN BREAST
Make and share this Roquefort Chicken Breast recipe from Food.com.
Provided by Denise in NH
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt& pepper.
- Lightly brown on both sides in butter.
- Place chicken in a 13x9 baking dish that has been sprayed with cooking spray (pam, etc.).
- In bowl, mix sour cream, garlic and cheese and pour over chicken.
- Bake at 350 for 45 minutes- 1 hour.
- Enjoy!
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 WITH ROQUEFORT CREAM SAUCE
Provided by Nana K. Varnedoe
Categories Cheese Chicken Dairy Poultry Low Carb Quick & Easy Spring Bon Appétit Paris France
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
- Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
ROQUEFORT BLUE CHEESE CHICKEN - OAMC
This is a wonderful company comes to dinner pull out of the freezer dinner. Good for cooking for now too!
Provided by TishT
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken breasts with salt and pepper.
- Brown in skillet on both sides in butter.
- Mix together sour cream, cheese and garlic.
- Arrange in shallow baking dish.
- Pour over cheese mixture over chicken.
- Freeze.
- To serve, defrost and bake at 350°F for 45 minutes.
- Good served with buttered egg noodles!
Nutrition Facts : Calories 808.7, Fat 66.4, SaturatedFat 37.1, Cholesterol 224.9, Sodium 1260, Carbohydrate 6.5, Sugar 0.2, Protein 46.3
More about "roquefort chicken breast recipes"
BOBBY FLAY'S CHICKEN WITH ROQUEFORT - DINING AND …
From diningandcooking.com
Estimated Reading Time 2 mins
BOBBY FLAY'S CHICKEN WITH ROQUEFORT - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 308 per serving
MOIST & TENDER CHICKEN BREASTS RECIPE (EASY STOVETOP) - KITCHN
From thekitchn.com
HOW TO BAKE CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
MISO-GINGER CHICKEN AND RICE SKILLET RECIPE | THE KITCHN
From thekitchn.com
PROSCIUTTO-WRAPPED CHICKEN BREASTS STUFFED WITH ROQUEFORT AND …
From presidentschoice.ca
AIRLINE CHICKEN BREAST WITH SHALLOT-MUSTARD SAUCE RECIPE
From tastingtable.com
ROQUEFORT CHICKEN - FOOD24
From food24.com
BEST ROQUEFORT CHICKEN BREAST RECIPES
From alicerecipes.com
CHICKEN AND ROQUEFORT SANDWICHES RECIPE - CRESCENT FOODS
From crescentfoods.com
CHICKEN BREASTS WITH BLUE CHEESE BUTTER RECIPE | LAND O’LAKES
From landolakes.com
ROQUEFORT CHICKEN RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CHICKEN BREASTS WITH ROQUEFORT - 2 RECIPES | BONAPETI.COM
From bonapeti.com
EASY CHICKEN BREAST RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
BANG BANG CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
OVEN-ROASTED CHICKEN WITH ROQUEFORT SAUCE
From bigoven.com
RECIPE: PAN-ROASTED CHICKEN AND SUMMER VEGETABLES WITH HERBES …
From washingtontimes.com
CHICKEN BREASTS WITH ROQUEFORT FILLING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #poultry #oven #dinner-party #holiday-event #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #equipment #4-hours-or-less
You'll also love