Roasted Chicken Breasts With Herbs And Porcini Mushrooms Recipes

ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS

Steps:

• In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
• Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
• Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Steps:

• Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

ROAST CHICKEN WITH HERBED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F.
• Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
• In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
• Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
• Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Roast for 25 minutes. Uncover the skillet.
• Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

HIGH-ROASTED BUTTERFLIED CHICKEN WITH HERBS AND PORCINI MUSHROOM

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
• Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
• In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
• Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
• Remove chicken from brine and rinse thoroughly under cold running water. Butterfly chicken, flatten breastbone with palm of hand.
• Slip your fingers between skin and breast, loosening the membrane.
• Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
• Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
• Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
• Transfer chicken to cutting board.
• With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.

CHICKEN BREASTS WITH HERB BASTING SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

MUSHROOM & HERB CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.

HERB-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

PORCINI ROASTED CHICKEN

Steps:

• Preheat the oven to 190C (170C Fan).
• To prepare the chicken use your fingers to seperate the skin away from the breast meat, starting at the neck end and being sure not to pierce the skin.
• Blitz the dried porcini to a fine powder in a coffee/spice grinder (or failing that in a food processor/blender). Beat into the softened butter to form a smooth paste. Push this mixture underneath the skin of the chicken and spread the remainder over the outside. Season the inside of the cavity well with salt and stuff with the lemon quarters.
• Place on a wire rack over a roasting tin. Roast for approximately 1 hour until the juices run clear when a skewer is inserted into the fat part of the thigh. Rest for 15-20 minutes before serving.

ROASTED CHICKEN BREAST

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.

ROAST CHICKEN WITH HERBS

Steps:

• Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
• With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
• Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.