ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES
This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.
Provided by Primordial
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F
- Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
- Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
- Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
- Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
- When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
ROAST CHICKEN BREASTS WITH CHICKPEAS, TOMATOES & BLUE CHEESE
This is a beautiful dish that can be thrown together in a half hour, but the flavor and presentation makes it seem like it took far longer to prepare.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
- Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
- Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.
Nutrition Facts : Calories 469.2, Fat 26.8, SaturatedFat 8.8, Cholesterol 67.7, Sodium 1350.4, Carbohydrate 30.3, Fiber 6.5, Sugar 2.5, Protein 27.9
BLUE CHEESE CHICKEN
My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!
Provided by Elizabeth Saben
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
- Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.
Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g
BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken pieces with generous grinding of black pepper.
- Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
- Transfer chicken pieces in 1 layer to baking dish.
- Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
- Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams
ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY
GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!
Provided by Scoutie
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
- Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
- Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
- Roast until cooked through, about 40 minutes.
- Transfer chicken to plate.
- Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
- Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
- Add parsley. Season with salt and pepper.
Nutrition Facts : Calories 300.5, Fat 14.3, SaturatedFat 6.1, Cholesterol 61.7, Sodium 185, Carbohydrate 11.7, Fiber 0.6, Sugar 1, Protein 21.7
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
FRESH HERB CRUSTED ROAST CHICKEN BREASTS
Want dinner on the table in just over half hour? I came up with this recipe when I had chicken breasts and not a lot of other stuff in my cupboard. I used bone-in breasts that were already split open, so I stuffed my breasts with the mixture, but it is not absolutely necessary. This recipe calls for FRESH herbs, not dried. Here I used parsley but you can use any fresh herb of your choice. Rosemary, basil, cilantro, parsley, dill, or any other you can think of!
Provided by MelvinsWifey
Categories One Dish Meal
Time 35m
Yield 2-3 chicken breasts, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wash and dry chicken breasts. If desired, split chicken breasts so you can stuff herb mixture inside. This is not necessary, but is a great option! Set chicken on a baking sheet lined with foil for easy clean up. Set aside.
- In a small bowl, add olive oil, vinegar and worcestershire sauce. Stir to combine.
- Add to the bowl minced parsley, garlic, chili powder, and red pepper flakes. Stir everything together and mix well.
- Sprinkle chicken with salt and pepper.
- Stuff chicken breasts (if doing so) with 1 tablespoon or so of the mixture for each breast.
- For the remaining herb mixture, use a fork or spoon and spread all on top of the chicken breasts, as evenly as possible.
- Bake in a 400 degree oven for 30 minutes or until chicken is done and no longer pink inside.
- Make sure you let chicken rest at room temp 15 minutes before eating, as moisture needs to redistribute.
Nutrition Facts : Calories 393.6, Fat 27.5, SaturatedFat 5.8, Cholesterol 92.8, Sodium 150.3, Carbohydrate 4.7, Fiber 1.7, Sugar 0.8, Protein 31.6
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA
This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.
Provided by Dona England
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Mix first 5 ingredients in a medium bowl.
- Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
- Place chicken on large rimmed baking sheet.
- Rub 2 tablespoons spiced oil mixture over chicken.
- To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
- Pour bean mixture around chicken.
- Sprinkle generously with salt and pepper.
- Roast until chicken is cooked through 30 to 40 minutes.
- Sprinkle with remaining 1/2 cup cilantro.
- Transfer chicken to plates.
- Spoon bean mixture over chicken.
- Serve with yogurt sauce.
Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
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