Panfriedglazedchickenwithbasilww Recipes

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Glazed Chicken and Broccoli Sheet Pan Dinner image

Teriyaki chicken, crispy broccoli and creamy fingerling potatoes come together in this simple, satisfying sheet-pan dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 skin-on chicken drumsticks (about 1 pound)
3/4 pound (about 3 cups) fingerling potatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets (about 4 cups)
2 tablespoons purchased teriyaki glaze

Steps:

Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

PAN-FRIED GLAZED CHICKEN WITH BASIL - WW

Pan-Fried Glazed Chicken With Basil - Ww image

I was just about to post this recipe and one other came up as nearly the same, although that one is broiled and missing the olive oil. It is a very good dish and the sauce works well with rice. I should try it broiled too, but I don't know if the pan sauce would be as good without the catch from the chicken. The original WW recipe is this one, plus 2 tbs olive oil. This is WW POINTS: 4 Exchanges: 3 Very Lean Meat.

Provided by LilPinkieJ

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

Steps:

Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
Stir in vinegar, honey, and basil; cook an additional 1 minute.

CHARLES' COUNTRY PAN FRIED CHICKEN

Charles' Country Pan Fried Chicken image

Provided by Food Network

Categories main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 whole chicken (about 4 pounds), cut into 8 pieces
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour

Steps:

In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

PAN-GLAZED CHICKEN

Pan-Glazed Chicken image

Honey and balsamic lend a sweet flavor to chicken in this stovetop supper from Margaret Wilson of Hemet, California. Served over rice, the tangy chicken combination makes a delicious meal on a busy night.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (6 ounces) instant long grain and wild rice mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dried basil

Steps:

Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.

Nutrition Facts : Calories 307 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 774mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

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