Baked Italian Herb Chicken Recipes
ROASTED ITALIAN HERB CHICKEN
Chicken breasts marinated AND baked in Italian-style salad dressing! Breaded, easy, delicious. Now THAT'S Italian!
Provided by Robin
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
- Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 32.8 g, Cholesterol 68.7 mg, Fat 36.4 g, Fiber 1.5 g, Protein 31.9 g, SaturatedFat 6.1 g, Sodium 2547.9 mg, Sugar 11.5 g
ITALIAN BAKED CHICKEN
For a casual get-together, this saucy herbed chicken is a terrific choice. Serve it over angel hair pasta for a delicious dinner that's special enough for company. -Marcello Basco, Deerfield Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.
Nutrition Facts : Calories 477 calories, Fat 23g fat (7g saturated fat), Cholesterol 125mg cholesterol, Sodium 1124mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
ITALIAN HERB ROASTED CHICKEN AND POTATOES
Italian Herb Roasted Chicken and Potatoes, this easy oven roasted chicken and vegetable recipe, is healthy, delicious, crispy and moist.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius)
- In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
- Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
- Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
- Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!
Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 6 g, ServingSize 1 serving
BAKED ITALIAN HERB CHICKEN
I made this chicken dish up on a busy weeknight when I couldn't come up with any ideas on what to make for dinner. We loved it and I hope you do to.
Provided by Pepper Monkey
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Make a pocket out of foil and place chicken breasts inside.
- Coarsely chop the potatoes (do not peel potatoes) and onions and put inside the foil pocket on top of the chicken.
- Add salt, pepper, butter, Italian herb seasoning and butter. Toss to coat all ingredients well. Add more salt and pepper if desired.
- Place bay leaf on top.
- Seal the foil pocket and place on a cookie sheet and bake for 30-45 minutes until chicken is done.
- Allow pocket to sit for 5 minutes before you try to open it. The steam is very hot and can burn you.
WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN
This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
- Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
- Wash the chicken thoroughly under cold water then pat dry.
- Place the chicken onto a rack that is fitted into a greased baking pan.
- Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
- Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
- Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
- Tie the legs together with cotton butcher's string.
- Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
- Drizzle the olive oil/lemon juice mixture over the top of the chicken.
- Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.
Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8
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