Rosemary Chicken Strips With Sun Dried Tomatoes Recipes

ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES

Steps:

• 1. In a large saucepan, heat olive oil over medium-high heat. Add chicken and sauté quickly to sear, or until lightly browned. 2. Reduce heat and add garlic and sun-dried tomatoes; sauté for a moment, until garlic is beginning to colour. 3. Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat. 4. Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side. 5. Add Parmesan and serve immediately.

ROAST CHICKEN AND TOMATOES WITH ROSEMARY

Steps:

• Heat oven to 400ºF.
• Place chicken in large bowl. Add remaining ingredients; mix lightly.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Roast 35 to 40 min. or until chicken is done (165ºF).
• Serve chicken with the roasted tomatoes.

ROSEMARY CHICKEN

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.

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

Steps:

• Preheat the oven to 450°F.
• Rinse the chicken inside and out with cold water. Pat dry with paper towels.
• Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

ROSEMARY CHICKEN STRIPS AND FETTUCCINE

Steps:

• Cook pasta according to package directions.
• In a large saucepan heat olive oil over medium high heat. Add chicken strips and saute quickly to sear. When chicken is lightly browned, reduce heat to medium and add garlic and sun-dried tomatoes. Saute a minute or 2, then add half and half, bouillon cube, and rosemary. Stir well being sure to scrape bottom of pan and cook until the consistency of heavy cream, about 5 minutes. Sauce will continue to thicken as it cools. Season with salt and pepper to taste.
• Add drained pasta and parmesan cheese; stir to coat noodles. If sauce is too thick, thin it with a little milk. Serve immediately.

BLISSFUL ROSEMARY CHICKEN

Steps:

• Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
• In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
• Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
• Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

Steps:

• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
• Bake at 400˚F (200˚C) for 25 minutes.
• Serve immediately and drizzle remaining broth mix over chicken.
• Enjoy!

ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES

Steps:

• In a large saucepan, heat olive oil over medium high heat. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Saute for a moment, until garlic is beginning to color. Add cream, milk, bouillon, and rosemary. Scrape the bottom of the skillet, stirring well. Simmer until sauce has thickened about 10 to 15 minutes. Add salt and pepper. Cover and turn off heat. Meanwhile, cook pasta as directed. Drain and add to sauce. Add Parmesan and serve immediately.