Dianas Garlic And Herbs Marinaded Chicken Breasts Recipes

DIANA'S GARLIC AND HERBS MARINADED CHICKEN BREASTS

Steps:

• Preheat oven to 350F.
• Rinse chicken and place in baking dish (large enough to fit the four breasts comfortably).
• Pour entire bottle over chicken breasts, lifting pieces to make sure the marinade gets underneath.
• Bake for 45-60 minutes or until internal temperature is between 165-170F.
• *In the last 20 minutes begin rice.
• **Serve chicken over rice, making sure to add some of the marinade over top!

HERB MARINATED CHICKEN BREASTS WITH A COLD GARLIC SAUCE

Steps:

• Mix all ingredients for the marinade.
• Put the chicken breasts in the marinade and leave for 1 hour.
• While the chicken is soaking in the marinade make the sauce as follows:.
• Put the egg yolk in a bowl.
• Slowly add the olive oil to the egg yolk while whisking constantly.
• This can also be done with a handblender to avoid the mixture separating.
• Add the rest of the ingredients for the sauce.
• Put sauce in the fridge.
• When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.

CHICKEN BREASTS IN GARLIC-MINT MARINADE

Steps:

• Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
• Add the olive oil and wine (or apple juice)
• Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
• Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
• About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
• Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
• I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

CHICKEN BREASTS DIANE

Steps:

• Place chicken breast halves between wax paper and pound slightly with mallet.
• Sprinkle with salt and pepper.
• Heat 1 Tbsp each oil and butter in large skillet.
• Cook chicken over high heat 4 minutes each side.
• Do not cook longer or they will be dry.
• Transfer to a warm serving platter.
• Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
• Whisk in broth.
• Stir until sauce is smooth.
• Whisk in remaining butter and oil.
• Pour sauce over chicken and serve immediately.