SAGE BAKED CHICKEN BREASTS
Give your chicken extra flavor! This dish is delicious and a pretty choice for a dinner party or an elegant family meal. I have also made this succesfully with thighs and whole chicken.
Provided by SmHerndon
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
- In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
- To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
- Garnish with sage leaves or other fresh herbs - Enjoy!
Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.7, Cholesterol 100.4, Sodium 454.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 30.6
EASY CHICKEN BREAST RECIPE WITH SAGE AND THYME
This chicken breast recipe with sage and thyme is one of the easiest and most flavorful chicken dishes you'll make. With minimal effort, it tastes like fine dining and is ready in less than 30 minutes. I'm sure this recipe will win you over!
Provided by Alena Tarasevich
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Instructions
LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
SAGE AND GARLIC GRILLED CHICKEN BREASTS
Not just for stuffing, sage works great with any poultry, including garlic- and herb-coated chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
- When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.
Nutrition Facts : Calories 210, Carbohydrate 1 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 240 mg, Sugar 0 g
PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE
Try to have chicken breast the same size though if they are of different size check the smaller ones a few minutes early to see if they are done and remove from skillet. The recipe comes from America's Test Kitchen.
Provided by Barb G.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
- Rinse chicken pieces under running water and pat dry with paper towels.
- Season with pepper.
- Adjust oven rack to lowest position and heat oven to 450°F.
- Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
- Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
- Turn chicken skin-side down and place in oven.
- Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
- Transfer chicken to platter, and let rest while making sauce.
- SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
- Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
- Spoon sauce around chicken breast and serve immediatly.
Nutrition Facts : Calories 714.7, Fat 41.8, SaturatedFat 14.8, Cholesterol 241.3, Sodium 28804.5, Carbohydrate 2, Sugar 0.4, Protein 73.3
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
CHICKEN SALTIMBOCCA WITH SAGE
An Italian favorite that can be found at many trattoria's, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in a tasty blanket of fresh sage leaves and thin slices of prosciutto. Round out this simple weeknight meal with a side of steamed squash or a Tomato Salad with Lemon and Mint.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
- Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
- In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
- Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
SAGE DRESSING FOR CHICKEN
My family just loves this chicken stuffed with delicious sage dressing. They always ask for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Dinner Side Dishes
Time 2h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375° for 1-3/4 to 2-1/4 hours or until juices run clear. Baste several times with pan juices or butter. Prepare gravy if desired.
Nutrition Facts : Calories 359 calories, Fat 8g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges
LEMON, SAGE, AND GARLIC ROAST CHICKEN
Categories Chicken Citrus Garlic Herb Poultry Roast Low/No Sugar Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
- Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
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