Breastofchickenrosina Recipes
ROAST CHICKEN BREAST (BONE IN, SKIN ON)
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
Provided by miraclelove77
Categories Chicken Breast
Time 22m
Yield 1 breast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees (F).
- Heat a dry pan on the stove. (NO OIL!).
- Loosen the skin from the meat to create a small pocket.
- Slip the butter under the skin.
- Rub the chicken with olive oil, then season with salt, pepper, and thyme.
- When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
- Place the breast on a baking sheet and put it into the oven for 15 minutes.
- After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
- optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
BREAST OF CHICKEN ROSINA
I believe I got this from Southern Living. It's super. I post it in response to a request in a forum.
Provided by Bliss
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour wine into saucepan; squeeze lemon into wine and reduce by half.
- Slice and wash mushrooms, place in pot with wine.
- When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste.
- Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.)
- Place breasts, one at a time, on firm surface.
- Cover with foil and pound flat.
- Sprinkle lightly with garlic powder, oregano and salt.
- Dust dry with flour.
- Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown.
- Place chicken in roasting pan.
- Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns.
- Serves 4.
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