Bakedcitruschickenwithbasilcreamsauce Recipes

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CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

"NO WORK" CITRUS AND HERB BAKED CHICKEN



This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!

Provided by The Seasoned Mom

Categories     Main Course

Time 45m

Number Of Ingredients 9

4 boneless (skinless chicken breasts (can substitute with about 8 chicken thighs))
½ cup honey
½ cup Dijon mustard
2 tablespoons freshly-squeezed orange juice
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 orange (sliced into rounds)
1 lemon (sliced into rounds)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together honey, mustard, and orange juice.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
  • Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving

CHICKEN IN BASIL CREAM



Chicken In Basil Cream image

This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.

Provided by Emily Daggett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup milk
¼ cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Steps:

  • Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  • Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  • Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g

GARLIC CREAM SAUCE OVER CHICKEN BREASTS



Garlic Cream Sauce over Chicken Breasts image

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

Provided by Carolyn Sheppard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 ounces cream cheese, softened

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chicken breasts with oregano, basil, salt, and black pepper.
  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
  • Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g

CREAMED CHICKEN 'N' BISCUITS



Creamed Chicken 'n' Biscuits image

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup canola oil
CREAMED CHICKEN:
1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley

Steps:

  • In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

CREAMY BAKED CHICKEN



Creamy Baked Chicken image

"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
1 teaspoon minced chives
Salt and pepper to taste
1/2 teaspoon paprika

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

Nutrition Facts :

CRISP & CREAMY BAKED CHICKEN RECIPE



Crisp & Creamy Baked Chicken Recipe image

Bring worlds of deliciousness together with our Crisp & Creamy Baked Chicken Recipe. This baked chicken recipe is a tasty, cheesy delight to behold.

Provided by My Food and Family

Categories     Chicken

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
6 Tbsp. (about 1/2 of pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup long-grain white rice, uncooked
2/3 cup (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.
  • Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package, omitting salt.
  • Mix soup and milk until blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is hot and bubbly. Serve with rice.

Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 840 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 2 g, Protein 36 g

BAKED CITRUS CHICKEN WITH BASIL CREAM SAUCE



Baked Citrus Chicken With Basil Cream Sauce image

Make and share this Baked Citrus Chicken With Basil Cream Sauce recipe from Food.com.

Provided by conniecooks

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 large lemons
4 bone in chicken breasts
1 bunch fresh basil
1/2 cup heavy cream (Whipping cream)
3 tablespoons honey mustard
2 garlic cloves, minced
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Cut 4 very thin slices of 1 lemon.
  • From remaining part of lemon squeeze 3 tbsp of juice into a bowl.
  • Slice other lemon into 8 wedges.
  • Using your fingers loosen skin from breast but leave attached.
  • Carefully slip 1 lemon slice & 1 basil leaf under skin.
  • Season chicken with Salt & Pepper and place in a baking dish. (treated with cooking spray).
  • Bake uncovered for about 20 minutes or until skin starts to turn golden.
  • Meanwhile, whisk cream, honey mustard, 3 tbsp of lemon juice and garlic together.
  • After 20 minutes pour over chicken.
  • Scatter lemon wedges around chicken.
  • Bake 20 more minutes basting occaisionally.
  • Meanwhile, finely chop rest of basil.
  • When chicken comes out of oven transfer meat to serving platter and stir basil, salt & pepper into sauce.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 389.7, Fat 25.7, SaturatedFat 10.8, Cholesterol 133.6, Sodium 205, Carbohydrate 8.5, Fiber 1.3, Sugar 3.2, Protein 31.5

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