I Want To Marry This Chicken Recipes

MARRY ME CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• To butterfly the chicken, place it on a chopping board. Put your palm on top of the chicken and slice it horizontally through the middle, leaving a small section on the other side uncut. Open out the breast to look like a butterfly.
• Melt butter in a large, oven-safe skillet over medium-high heat. Saute garlic, oregano, and thyme for 30 seconds or until fragrant.
• Add the chicken and cook for 3 to 4 minutes on each side, or until golden brown. It doesn't need to be cooked throughout at this point. Add in 1/4 cup of chicken broth.
• Bake for 15 minutes, or until chicken is no longer pink and the juices run clear.
• While baking, brown bacon in a large skillet over medium-high heat, about 10 minutes. Let it cool on a plate lined with paper towels to drain excess grease, about 5 minutes. Cut into small pieces.
• Bring a large pot of salted water to a boil. Cook angel hair pasta, stirring occasionally until al dente, about 4 minutes. Drain and keep warm.
• Once the chicken is cooked, transfer it onto a plate and keep warm.
• To make the pasta sauce, place the used skillet on the stovetop over medium heat. Whisk flour with remaining chicken broth, Parmesan cheese, and whipping cream until combined. Mix in sun-dried tomatoes, red pepper flakes, and salt.
• Toss together the sauce and pasta until evenly coated. Top with chicken and bacon. Enjoy!

MARRY ME CHICKEN RECIPE

Steps:

• Preheat oven to 375.
• Season chicken liberally with salt and fresh pepper and Italian seasoning if using.
• In a large oven safe skillet or Dutch oven, over medium high heat, sear chicken skin side down until golden, 4-6 minutes on each side. Be careful not to overcook the skinless chicken breasts. Transfer chicken to a plate and pour off half the fat if it appears to be too much. (I did not have much, so I didn't pour!)
• Return skillet to heat and add garlic , more Italian seasoning, crushed fennel seeds, oregano and red pepper flakes. Cook one minute or until fragrant.
• Stir in broth, heavy cream, sundried tomatoes, and Parmesan. Check sauce for seasonings. Bring to a simmer and add back chicken skin side up to skillet.
• Transfer skillet to oven and bake until chicken is cooked through and juices run clear when chicken is pierced with a sharp knife, about 17-20 minutes.
• Stir in julienned fresh basil and garnish with more fresh basil and Parmesan cheese.

MARRY-ME CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
• Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
• At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
• Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

MARRY-ME (EPOUSE-MOI) CHICKEN

Steps:

• Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
• Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
• Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
• Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
• Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
• While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.

I WANT TO MARRY THIS CHICKEN!

Steps:

• In a 9X13 baking dish, pour in the OJ, soy sauce, ginger, and garlic cloves.
• Place the chicken in the dish and marinate for 1-2 hours.
• Preheat over to 350 degrees F. Cook for 45 minute Raise temperature to 400 and cook for 10-15 minute.