Chicken Breast With Garlic And Parsley Recipes

GARLIC PARSLEY CHICKEN

Steps:

• Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
• Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
• Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
• Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
• Add the chicken back to the pan and heat through. Serve immediately.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

CHICKEN BREASTS WITH GARLIC AND PARSLEY

Steps:

• Cut chicken into into 1 to 1 1/2 in cubes.
• Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
• Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
• Meanwhile, combine the garlic and parsley in a small bowl.
• Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
• Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.

BAKED CHICKEN WITH GARLIC, BASIL & PARSLEY

Steps:

• Preheat your oven to 350 degrees.
• Pour some olive oil (about 1 Tablespoon) in the bottom of a 9 x 13 baking dish.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish.
• Arrange chicken breast pieces in the bottom of the dish, swirling them around in the olive and spices. Spread the minced garlic over the top of the breasts.
• In a small bowl, mix together the remaining parsley and basil and add the lemon pepper and crushed red pepper flakes. Sprinkle over the garlic coated chicken breasts. Drizzle with a little more olive oil.
• Covered the dish with foil and bake for 25 minutes. Remove cover and continue baking for 15 minutes.

JACQUES PEPIN CHICKEN WITH GARLIC AND PARSLEY

Steps:

• Cut the chicken in the cubes and dry with paper towel;
• Place the chicken in a bowl and season with salt and pepper;
• Add Wondra flour and toss well;
• Heat the 12 inch non stick skillet until hot but not smoky;
• Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes;
• In a separat bowl combine garlics and parsley;
• Add butter and parsley/garlic mixture to the pan and cook for one minute shaking the skillet to coat the chicken;
• Serve immediately (within 15 minutes) with lemon wedge for each serving.

CHICKEN WITH GARLIC AND PARSLEY RECIPE

Steps:

• Combine flour, salt and pepper and place in bowl or gallon ziplock bag.
• Dry chicken cubes, then toss in flour.
• Heat olive oil and saute chicken in batches, till browned and cooked through.
• Return all chicken to the pan and add garlic, parsley, and butter. Saute another minute, tossing to coat all chicken with garlic and parsley.
• Serve with lemon if desired.

GARLIC LOVER'S CHICKEN

Steps:

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

CHICKEN WITH GARLIC, BASIL & PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices.
• In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

GARLIC BUTTER BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
• In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
• In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
• Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

CHICKEN BREAST WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 250 degrees F.
• Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
• Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
• Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
• In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
• Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
• Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.