Breastofchickenrosina Recipes

OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER

Steps:

• Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
• Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
• Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
• Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
• Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

CHICKEN ROSSINI

Steps:

• Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
• Heat Olive Oil in large skillet on M-High.
• Quickly sear chicken and remove from pan.
• (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
• Spray casserole dish (9x13) with No-stick spray.
• Place chicken in casserole dish.
• Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
• Add cheeses to top of each breast and return to oven uncovered.
• Bake until cheeses are melted.
• Serve chicken on bed of pasta with some of juice from pan.
• Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
• Enjoy!

BREAST OF CHICKEN ROSINA

Steps:

• Pour wine into saucepan; squeeze lemon into wine and reduce by half.
• Slice and wash mushrooms, place in pot with wine.
• When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste.
• Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.)
• Place breasts, one at a time, on firm surface.
• Cover with foil and pound flat.
• Sprinkle lightly with garlic powder, oregano and salt.
• Dust dry with flour.
• Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown.
• Place chicken in roasting pan.
• Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns.
• Serves 4.