Roasted Bone In Chicken Breasts With Jalapeño Cilantro Sauce Recipes

ROASTED CHICKEN BREASTS WITH JALAPENO AND TOMATOES

Roasted Chicken Breasts With Jalapeno and Tomatoes image

This is fabulous if you have the flair for spicy, if not you can cut back on the jalapeno, But I usually throw in a habanero.

Provided by spicy and lovin it

Categories Very Low Carbs

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons fresh lime juice
4 chicken breasts, with bone or 2 whole chicken legs
3 plum tomatoes, 1/2 inch slices
2 jalapenos ((or more)
1 small onion, cut into 1/4 inch slices
2 garlic cloves, minced
1/2 cup low sodium chicken broth (may use 3/4c)

Steps:

Preaheat oven 450.
Arrange chicken skin side up in roasting pan and season with salt and pepper.
In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

Nutrition Facts : Calories 609.5, Fat 34.2, SaturatedFat 8.8, Cholesterol 185.6, Sodium 207.3, Carbohydrate 10.2, Fiber 2.1, Sugar 4.6, Protein 63.2

CILANTRO- AND JALAPEñO-TOPPED CHICKEN BREASTS

Cilantro- and Jalapeño-Topped Chicken Breasts image

Looking for a spicy dinner? Then check out this grilled chicken topped with jalapeño jelly.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper
1/2 teaspoon salt
1/4 cup green or red hot pepper (jalapeño) jelly
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Steps:

Heat closed medium-size contact grill for 5 to 10 minutes. Sprinkle chicken with chili powder, cumin, garlic pepper and salt. Place chicken on grill. Close grill. Grill 6 to 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Meanwhile, in small microwavable bowl, mix jelly and lime juice. Microwave uncovered on High 40 to 60 seconds, stirring every 20 seconds, until melted and smooth. Stir in cilantro.
To serve, spoon warm jelly mixture over chicken.

Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 670 mg, Sugar 9 g, TransFat 0 g

PAN-ROASTED CHICKEN BREASTS

Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 17m

Yield 4

Number Of Ingredients 7

Ingredients

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

Season chicken on both sides with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

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