Breasts Of Chicken With Garlic Cloves Recipes

GARLIC CLOVE CHICKEN

Steps:

• Place chicken breast side up on a rack in a shallow roasting pan. Stuff onion in chicken; tie drumsticks together. Arrange garlic cloves around chicken. In a small bowl, combine the remaining ingredients. Drizzle over chicken and garlic. , Cover and bake at 350° for 1-3/4 hours. Uncover; bake 30-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 10 minutes before slicing.

CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
• Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CHICKEN WITH FORTY CLOVES OF GARLIC

Steps:

• Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
• Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
• Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Heat oven to 375°F. Generously spray large shallow roasting pan with cooking spray.
• In cavity of each chicken, place 4 thyme sprigs. Rub chickens with softened butter. Tie ends of legs together with kitchen string; tuck wing tips under. Place chickens, breast sides up, in roasting pan. Squeeze lemon over chickens. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In medium bowl, toss garlic with oil. Scatter garlic around chickens, placing cloves close to chickens. Bake uncovered 1 hour 45 minutes or until thermometer reads at least 165°F and legs move easily when lifted.

CHICKEN BREASTS WITH GARLIC CLOVES

Steps:

• Preheat the oven to 425°F. For the vegetables:
• Place the potatoes and carrots in a baking pan. Mix in 2 teaspoons oil and sprinkle with paprika. Bake for 25 minutes. Add the red onions, red bell peppers, broccoli, garlic, minced herbs, a little more oil, sprinkle pepper, and mix well. Continue to bake for 15 to 20 minutes. Sprinkle with salt before serving. For the chicken:
• Heat the oil in a nonstick pan over high heat. Add the chicken breasts and brown on both sides. Transfer the chicken breasts to a plate.
• Deglaze the pan with a little water and add the garlic cloves. Sauté until the cloves are slightly brown. Add the chicken, half cup of stock, lemon juice, 1 thyme branch, 1 rosemary branch, 1 bay leaf, and bring to boil. Reduce heat, cover, and cook for 15 to 20 minutes or until the chicken is cooked through. Place the chicken breasts and garlic cloves on a serving platter. Cover with aluminum foil to keep warm.
• Add the remaining stock and boil until reduced to ¾ cup. Strain and return to the pan. Thicken with a little cornstarch water mixture. Add any rendered chicken juices, bring to a boil, and adjust seasonings. Pour over the chicken breasts. Serve the chicken with the baked vegetables.

BREASTS OF CHICKEN WITH GARLIC CLOVES

Steps:

• Sprinkle chicken breasts with salt and pepper. Set aside.
• Drop tomatoes into a pot of boiling water and let stand about 12 seconds. Drain and peel. Cut away and discard the cores. Cut tomatoes into 1-inch cubes; there should be about 3 cups.
• Heat oil in a heavy casserole and add chicken pieces. Scatter garlic cloves around. Cook chicken until golden brown on one side, about 2 minutes. Turn chicken pieces and garlic. Scatter onion around and cook briefly until wilted. Add wine, cubed tomatoes, bay leaf and thyme. Cover closely and cook 10 minutes.
• Remove garlic cloves and, when cool enough to handle, peel them.
• Chop cloves and mash them to a paste with the flat side of a knife. Return mashed garlic to casserole. Cover closely and cook 10 minutes. Remove bay leaf and serve.

CHICKEN WITH FORTY CLOVES OF GARLIC

Steps:

• In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast side up and add garlic. Roast for 20 minutes more, or until juices run clear. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm covered. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley.

CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Heat large non-stick skillet on medium high heat.
• add chicken and garlic and cook for 4 minutes - turning after 2 minutes.
• stir in broth and dressing- cover with lid.
• Cook for 8 minutes total ( 4 minutes on each side).
• Sprinkle with Parmesan cheese let stand for 1 minute and serve.

CHICKEN WITH 40 CLOVES OF GARLIC AND GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic.
• Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1 3/4 hours.
• Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat.
• Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the puree that is left onto a slice of bread.

CHICKEN WITH TWENTY CLOVES OF GARLIC

Steps:

• Cook chicken and garlic in large nonstick skillet on medium-high heat 4 min., turning chicken after 2 min.
• Add combined broth and dressing; cover. Cook 3 to 5 min. on each side or until chicken is done (165ºF).
• Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

40 CLOVES BONELESS CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray a 13 x 9 pan with olive oil cooking spray.
• Put chicken breasts in pan.
• Spray top of chicken breasts with olive oil cooking spray.
• Season with salt and pepper.
• Sprinkle garlic cloves around chicken.
• Cover pan with aluminum foil.
• Bake for covered for 30 minutes.
• Uncover and sprinkle with parsley.
• Cook for 15 minutes uncovered.

20 CLOVES OF GARLIC ROAST CHICKEN

Steps:

• Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together., Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper., Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.