Chicken Breast With Garlic And Parsley Recipes

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CHICKEN BREAST WITH GARLIC AND PARSLEY



Chicken Breast with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

7 medium, ripe tomatoes
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 heads garlic, peeled and thinly sliced
3 boneless, whole double chicken breasts, with skin
Salt and freshly ground black pepper
2 bunches Italian parsley, stems trimmed and roughly chopped
3 tablespoons chicken fat or vegetable oil

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.

CHICKEN BREASTS WITH GARLIC AND PARSLEY



Chicken Breasts With Garlic and Parsley image

This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.

Provided by PinnyLane

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
2 tablespoons Wondra Flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered

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.

30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK



30 Minute Garlic-Parsley Chicken-Under-a-Brick image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large cloves garlic, cracked away from skin
1 cup flat-leaf parsley, a few generous handfuls
1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
1 lemon, grate 1 tablespoon zest then cut into wedges
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
  • Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY



Chicken with Garlic, Basil, and Parsley image

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Provided by KITTY731

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 50m

Yield 4

Number Of Ingredients 7

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
2 tomatoes, sliced

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.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN



Juicy Baked Chicken Breast with Garlic and Parmesan image

Soft and juicy chicken breast baked with rich garlic flavor!

Provided by Beatriz Gutierrez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt to taste
¾ cup bread crumbs
½ cup Parmesan cheese
1 teaspoon dried basil
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon crushed garlic

Steps:

  • Season chicken breasts with a little salt.
  • Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
  • Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
  • Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 315.4 calories, Carbohydrate 15.5 g, Cholesterol 76 mg, Fat 13.5 g, Fiber 1.1 g, Protein 31.2 g, SaturatedFat 3.7 g, Sodium 398.8 mg, Sugar 1.4 g

CHICKEN BREASTS WITH GARLIC AND PARSLEY



Chicken Breasts With Garlic and Parsley image

Make and share this Chicken Breasts With Garlic and Parsley recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breast halves, cut into 1- to 1-1/2-inch cubes (1 pound, 6 ounces)
2 tablespoons Wondra Flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered

Steps:

  • Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-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.

GRILLED CHICKEN WITH GARLIC AND PARSLEY



Grilled Chicken With Garlic and Parsley image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 small whole heads garlic, separated into cloves and peeled
1/4 cup chopped Italian parsley leaves
Salt and freshly ground white pepper to taste
2 2-pound chickens, halved and with all but the wings boned
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice

Steps:

  • Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
  • Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
  • When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
  • Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
  • Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram

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