HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS
These incredibly moist, juicy chicken breasts are brined in a mixture of honey, lemon and garlic, with sea salt, thyme and black pepper. Then they're baked and basted with more honey, lemon juice and pan juices to really bring out the flavor. Absolutely delicious! Prep time includes brining time.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 13h54m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
- Add chicken breasts to brine and tie up bag tightly.
- Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
- When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
- Bake chicken, covered, in a 375 degree F oven for one hour.
- After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
- Return to oven for 20 more minutes, or until breasts are nicely browned a little.
Nutrition Facts : Calories 464.8, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 18712.6, Carbohydrate 59, Fiber 1.6, Sugar 54.1, Protein 31.1
HONEY GARLIC CHICKEN BREASTS RECIPE
Honey Garlic Chicken Breasts are made with a sauce that's sweet, savory, and seriously addictive. Made with ingredients like soy sauce, honey, and fresh garlic cloves, this dinner is soon to become a weeknight favorite.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the soy sauce, honey, rice vinegar, and garlic. Set aside.
- Season the chicken breasts with salt and pepper.
- Place the flour in a shallow dish.
- Dredge each chicken breast in the flour until fully coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Once heated, add in the chicken breasts, cooking for 3-4 minutes per side until browned.
- Add in the sauce and let it sizzle for a minute.
- Turn the heat down to low, cover the pan, and let the chicken simmer for 10 minutes.
- In a small dish, mix the cornstarch and water into a slurry.
- Uncover the pan, add in the slurry, and stir until the sauce thickens.
- Serve the chicken topped with extra sauce from the pan and a sprinkle of chopped green onion and sesame seeds.
Nutrition Facts : Calories 430 kcal, Carbohydrate 25 g, Protein 51 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1635 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
HONEY BRINED CHICKEN WITH LEMON AND SAGE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h12m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
- Preheat oven to 375 degrees F.
- Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.
BREADED LEMON-GARLIC CHICKEN BREASTS
This is one of my family's favorite chicken recipes (I have many posted on this site!) --- to save time you may coat with the breading mixture, roll up the breasts and refrigerate until ready to bake --- the subtle lemon flavor gives the chicken it a really nice kick --- there is no need to pound the breasts thin just roll them up as tightly as you can they will stay together during and after baking, also I have even topped them with sliced mozzarella cheese :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
- In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
- In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
- Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
- Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
- Place a slice of cheese on top the last 10 minutes of baking if desired.
- Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).
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