Orange And Oregano Chicken Breasts Recipes

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

LEMON AND OREGANO POUNDED CHICKEN

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

ITALIAN ROASTED CHICKEN WITH ORANGE AND OREGANO

Steps:

• Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
• Preheat oven to 425˚F.
• Cut ends off the garlic heads and dress with a little EVOO, salt and pepper. Wrap in foil and place in oven, roast 45 minutes until golden and soft.
• Meanwhile, in a roasting pan or large casserole, toss 2 sliced or wedge-cut oranges with red onions, bay leaves and a liberal drizzle of EVOO - enough to thinly coat the oranges, bay leaves, and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.
• Arrange chicken in pan and rub with EVOO to coat the skin. Season chicken with black and red pepper then scatter the oregano over the chicken, onions and oranges. Add wine to the pan, along with the juice of 2 oranges. Drizzle honey around the pan and place in the oven. Toast 45 minutes or until juices run clear.
• Serve chicken with oranges and onions, and with pan juices spooned over top and a whole head of roasted garlic along side. Pop cloves away from skins as you eat your chicken or spread on crusty bread.

ORANGE CHICKEN OREGANO

Steps:

• Sprinkle chicken pieces with 1 t. salt.
• In large ziploc bag combine flour, remaining 1/2 t. salt and pepper. Coat chicken pieces with the flour mixture.
• In large frying pan, brown chicken in shortening.
• While chicken browns, combine remaining ingredients in small bowl.
• Remove any excess fat from fry pan and pour orange mixture over chicken. Cover and simmer on medium-low heat for 30 minutes, turning 2-3 times, until chicken is tender and cooked through.

ORANGE AND OREGANO CHICKEN BREASTS

Steps:

• HowToStep
• Combine bouillon powder and oregano in a small bowl, then rub onto chicken on both sides. ##Combine orange juice, vinegar, garlic and oil in a large resealable plastic bag. Add chicken, seal bag and massage to coat. Marinate in refrigerator at least 30 minutes. ##Preheat barbecue to medium-high. ##Remove chicken from marinade and discard marinade. Oil grill. Barbecue chicken until an instant-read thermometer inserted in the centre reads 165°F, about 8 minutes per side. ##Serve garnished with orange slices and parsley, if desired

BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO

Steps:

• Trim off any excess fat from the chicken.
• Season the breast generously on both sides with salt and pepper.
• Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic.
• Squeeze the lemon juice over the chicken and coat lightly with the olive oil.
• Pour the wine into a 12-inch baking dish.
• Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes.
• Meanwhile, preheat the oven to 375°.
• Set the baking dish in the oven and bake the chicken 30 minutes.
• Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy.
• Serve with any remaining pan juices spooned over the chicken.