Chickenbreastswithsaucepiecesofgold Recipes

GARLIC-ROASTED CHICKEN BREASTS

Garlic-Roasted Chicken Breasts image

In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 5

Ingredients

4 heads garlic
8 sprigs fresh oregano
2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

GOLDEN ROASTED CHICKEN BREASTS

Golden Roasted Chicken Breasts image

Intensely juicy and flavorful, this four-ingredient dish can be pulled together in just 15 minutes, then popped in the oven for a satisfying dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 4

Ingredients

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon fresh lemon thyme leaves (from 4 to 6 sprigs)
Freshly ground pepper to taste
4 bone-in chicken breasts

Steps:

Heat oven to 450°F. In small microwavable bowl, microwave butter until melted. Stir in thyme and pepper; cool.
Place chicken, breast side up, in roasting pan. Brush melted butter mixture over chicken. Sprinkle any thyme remaining in bowl over chicken.
Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Cover loosely with foil; let stand 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHICKEN BREASTS WITH HERB BASTING SAUCE

Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

Beat the eggs into the buttermilk.
Add the chicken pieces to the buttermilk mixture and chill for an hour.
In a large mixing bowl, mix the flour with all the herbs and spices.
Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
Transfer to a paper towel-lined plate.
Enjoy!

GOLDEN CHICKEN POTPIE

Golden Chicken Potpie image

The golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 potpies (6 servings each).

Number Of Ingredients 12

Ingredients

4 cups cubed cooked chicken
4 cups frozen cubed hash brown potatoes, thawed
1 package (16 ounces) frozen mixed vegetables, thawed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed cream of onion soup, undiluted
1 cup whole milk
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 sheets refrigerated pie crust

Steps:

Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates., Roll out crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes., Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.

Nutrition Facts : Calories 415 calories, Fat 19g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 706mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

GOLDEN CHICKEN

Golden Chicken image

Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

Provided by Heydarl

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Steps:

Wash chicken well and pat dry with paper towels.
Place ginger and spring onion in the cavity of the chicken.
Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8

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