ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
SLOW-COOKER ROSEMARY CHICKEN LASAGNA
Looking for a slow cooked Italian dinner? Serve this cheesy lasagna featuring chicken, noodles, spinach and Muir Glen® Organic tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt. In large bowl, mix Alfredo sauce and 4 teaspoons rosemary.
- In slow cooker, spread about 1 1/4 cups of the Alfredo sauce. Layer with 3 of the noodles (breaking as needed to fit), 1 cup of the chicken, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
- Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.
Nutrition Facts : Calories 585.0, Carbohydrate 71.8 g, Cholesterol 70.0 mg, Fat 2 1/2, Fiber 4.2 g, Protein 33.9 g, SaturatedFat 9.1 g, ServingSize 1 Serving, Sodium 496.5 mg, Sugar 3.8 g
ROSEMARY CHICKEN LASAGNA
Rosemary is one of my favorite herbs to work with. This is a great special dinner recipe as it doesn't use "canned" sauce and it uses a lof of great ingredients that blend together to make a wonderful dish.
Provided by QueenJellyBean
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Reserve enough rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.
- Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.
- Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and vegies are tender. Stir in pine nuts and then remove from heat.
- In a small bowl mix together all cheese filling ingredients.
- To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened.2-4 minutes.
- Heat oven to 400 degrees. Spray a 13x9 pan with non stick spray. Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.
- Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 321.8, Fat 23.1, SaturatedFat 10.7, Cholesterol 107.9, Sodium 511.1, Carbohydrate 8.6, Fiber 0.8, Sugar 1.3, Protein 20
SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY
Here's what you need: large beefsteak tomatoes, olive oil, McCormick® Savoury Spice Blend, kosher salt, whole milk ricotta cheese, large eggs, lasagna noodles, shredded chicken, shredded mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
- In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
- Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
- Remove the gratin from the oven.
- Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
- Remove from the oven and let cool for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
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