Chicken With Fines Herbes Recipes

FINES HERBS CHICKEN KIEV

Steps:

• Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.
• Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.
• Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.
• Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.

CRISPY CHICKEN PICCATA WITH FRISEE AND FINES HERBES

Steps:

• Lay the chicken thighs between two pieces of plastic wrap and pound to 1/2 to 3/4 inches thick with a mallet. Set up 3 medium bowls: fill one with the flour mixed with the salt and pepper; fill the second with the eggs; spread the breadcrumbs in the third.
• Dip the chicken thighs in the flour, coating them evenly. Next, dip in the egg wash, coating so no flour shows underneath. Finally, dip in the breadcrumbs, making sure the thighs are evenly covered.
• Heat the oil in a 12-inch skillet to about 350 degrees F. Fry the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Drain on paper towels and set aside.
• For the sauce: Roughly chop the garlic and small-dice the shallot, then throw them into the skillet to sauté. As soon as the garlic and shallots start to color, deglaze the pan with the white wine and cook for 1 minute. Add the chicken stock and reduce by half. Over low heat, whisk in the olive oil and butter to thicken the sauce. Add the capers, parsley and the juice of 1 lemon. Transfer the sauce to a container and set aside.
• Halve the other 2 lemons and sear them in the skillet, cut-side down, until caramelized.
• Whisk together the olive oil, lemon juice, Dijon, salt and pepper. Toss with the frisee.
• Place the crispy chicken on plates, cover with lemon-caper sauce, top with frisee salad and garnish with a burnt lemon half. Sprinkle with chervil, tarragon, parsley and a generous amount of Parmesan.

CHICKEN WITH FINES HERBES

Steps:

• Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
• Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
• Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
• Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.

CHICKEN SAUTé FINE HERBES

Steps:

• Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

CHICKEN WITH HERBS

Steps:

• Preheat oven to 350°. Place chicken in a greased roasting pan. Combine water, bouillon, thyme, marjoram, and lemon-pepper; pour over chicken. Arrange potatoes, onions and carrots around chicken. , Cover and bake 50 minutes. Uncover; bake 20-30 minutes or until vegetables are tender and chicken juices run clear, basting once. Let chicken stand 5-10 minutes before carving.

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Heat oven to 375 degrees F. Rinse chicken and pat dry. Place chicken in 13x9-inch baking pan. Combine 2 teaspoons Herbes de Provence and 1/2 teaspoon garlic salt; rub over chicken.
• Toss vegetables in a large bowl with oil, remaining Herbes de Provence, remaining garlic salt and black pepper. Arrange vegetables around chicken. Bake 1 1/4 hours or until meat thermometer inserted in thigh registers 180 degrees F and potatoes are tender.

CHICKEN AND HERBS

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.