Chicken In An Herb Garden Recipes
GARDEN HERB CHICKEN
Garlic plus fresh parsley and thyme combine to create a delectably smart chicken crowd-pleaser.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use pulsing action to process first 4 ingredients in food processor just until coarsely chopped. Add dressing; pulse just until blended. (Do not overprocess.) Pour over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 6 to 8 min. on each side or until done (165ºF).
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
HERB GARDEN GRILLED CHICKEN
Steps:
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
CHICKEN IN AN HERB GARDEN
Number Of Ingredients 7
Steps:
- Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals. In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to â¨12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds. In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread.
CHICKEN IN A GARDEN
Here's the perfect recipe for someone on a weight-reduction diet. Low calorie, low fat, low carb. I am listing the spices I usually use with it, but you can play around and add whatever appeals to you. Great recipe to empty out your vegetable drawer when you need to use up some vegs. The same friend that gave me the Chicken Elia recipe (#104990) gave me this one. I usually serve it over rice.
Provided by Barb Witherspoon
Categories Chicken Breast
Time 55m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breast on large square of tin foil.
- Place onion on top of chicken.
- Place vegetables on top of onion slice.
- Pour on Kitchen Bouquet.
- Sprinkle with parsley, salt, and pepper.
- Seal tin foil around chicken and vegetables.
- Bake at 350 degrees for 45 minutes, add about 15 minutes if the chicken is frozen.
Nutrition Facts : Calories 141.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 139.7, Carbohydrate 1.6, Fiber 0.4, Sugar 0.6, Protein 25.3
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
CHICKEN AND HERBS
Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
HERB GARDEN CHICKEN SLOW COOKER RECIPE
I found this recipe on the Crockpot365 Blogspot. Ther recipe included this note "This is a great whole roasted chicken recipe, and a nice change of pace from the peppery flavor of rotisserie chicken (still a family favorite!). I prefer to cook my sides separately, but if you'd like, you can throw in some potatoes, carrots, and celery for an all-in-one-pot meal. Or, after removing the chicken from the pot, you can cook rice as a side in the pan drippings (this makes amazing rice)."
Provided by Kerena
Categories Whole Chicken
Time 8h10m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards (oh ick) from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker.
- Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.
- Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.
Nutrition Facts : Calories 824.2, Fat 60, SaturatedFat 17.7, Cholesterol 272.9, Sodium 347.2, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 65.5
OVEN BAKED HERB CHICKEN
This recipe was served at a teacher's luncheon at our school and was a big hit!
Provided by Cathy Grubbs
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g
GARDEN HERB CHICKEN
A one-pan roast chicken that makes use of whatever herbs you have in your garden
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.
- Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.
- Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.
Nutrition Facts : Calories 660 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 61 grams protein, Sodium 0.48 milligram of sodium
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2015-08-13 In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low …
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- Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.
- In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to 12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds.
- In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread.
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