Sage Baked Chicken Breasts Recipes

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.

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

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:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
• When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

Steps:

• Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the garlic and half the sage, then the chicken, skin side down, and brown it well, rotating the pieces as necessary (you don't really have to brown the bone side); the process will take 5 to 10 minutes. Turn the meat browned side up and sprinkle it with salt and pepper.
• Add the remaining sage, along with the 1/4 cup vinegar and the stock. Turn the heat down to low and cover; cook until the chicken is tender and no trace of blood remains near the bone, 15 minutes or so.
• Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Taste the sauce and add salt and pepper. Spoon the sauce over the chicken, garnish, and serve.
• Boneless Chicken Breasts with Sage
• Start with 4 pieces of boneless breast, about 1 1/2 pounds. Add the garlic and sage (all at once) and brown the breasts well on both sides, adjusting the heat and rotating and turning the pieces as necessary until done, about 10 minutes. Transfer to a platter and add the 1/4 cup vinegar or lemon juice along with 1/4 cup water. Cook, stirring and scraping with a wooden spoon to incorporate any solids into the sauce. If you like, stir in 1 tablespoon butter at this point to enrich the sauce. Add the remaining vinegar or lemon juice, taste and adjust the seasoning, and serve.
• Chicken Breasts with Mint
• You can use this variation with either bone-in or boneless breasts. Substitute 1 cup chopped fresh mint leaves for the sage. Add half of them, along with a teaspoon of sugar, when you first turn the chicken breasts (after one side has been browned). Add the other half to the sauce after removing the chicken.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.