EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
ROSEMARY CHICKEN BREASTS
I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty
Provided by Bobbie
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place balsamic vinegar in one pie plate (or similar container).
- Place the olive oil in another pie plate (or similar container).
- Coat chicken with balsamic vinegar, then olive oil.
- Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
- Heat a medium nonstick skillet over medium heat .
- Add chicken breasts and cracked garlic to the pan.
- Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- Slice each chicken breast and serve on plate.
CHICKEN BREASTS WITH ROSEMARY
Make and share this Chicken Breasts with Rosemary recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
CHICKEN BREASTS IN FOIL WITH ROSEMARY AND OLIVE OIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY CHICKEN BREASTS
This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.
Nutrition Facts :
CHICKEN BREASTS WITH ROSEMARY AND LEMON
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
- Dredge the chicken all over in the flour seasoned with salt and pepper.
- Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
- Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 8 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams
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