ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO
To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
- In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
- Sprinkle underside of chicken breasts liberally with salt and pepper.
- Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
- Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
- Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
- Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
- Transfer chicken to cutting board and let rest 5 minutes. Carve.
- Serve immediately.
Nutrition Facts : Calories 213.2, Fat 16.1, SaturatedFat 6, Cholesterol 61.7, Sodium 58.4, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 15.8
CUMIN GRILLED CHICKEN BREASTS
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving equals 5 ounces chicken breast)
Number Of Ingredients 6
Steps:
- Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
- Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams
CILANTRO GRILLED CHICKEN BREAST
Steps:
- Preheat a grill or grill pan over high heat.
- Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
- Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
- In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.
Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams
GRILLED CHICKEN BREASTS AND CHIPOTLE-CILANTRO CARROTS WITH FETA
Provided by Amelia Saltsman
Categories Chicken High Fiber Backyard BBQ Dinner Feta Carrot Spring Family Reunion Grill Grill/Barbecue Cilantro Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
- Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
- Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
- Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
The Middle Eastern spices infuse a wonderful, exotic flavor to the chicken. The aroma of this roasting in your oven may inspire you to belly dance!
Provided by yooper
Categories Chicken Breast
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Rinse chicken; pat dry.
- Place chicken on rack in large roasting pan.
- Stir oil and next 7 ingredients in small bowl to form paste.
- Rub spice paste all over chicken.
- Roast chicken 1 hour.
- Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
- Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
- Transfer to platter, let stand 15 minutes.
ITALIAN-STYLE ROASTED CHICKEN BREASTS
A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.
Provided by supernerd1111
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
- Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g
CHIPOTLE ROAST CHICKEN TACOS
The chipotle butter is also great for topping fish fillets or melting over pasta.
Provided by Marcela Valladolid
Categories Chicken Roast Kid-Friendly Low Cal High Fiber Dinner Tortillas Bon Appétit Back to School Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
- Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
- Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
- Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
- Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
- Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.
- Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
- Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
- As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams
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