BROILED CHICKEN BREASTS WITH LEMON AND ROSEMARY
I have had this recipe for years. I don't know where I got it, but it tastes great. I always make more than I think I will need, because the leftovers are even better than the main dish. Prep time does not include marinating time.
Provided by Toby Jermain
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut back bone from chicken breasts if desired.
- Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
- Sprinkle with lemon juice, and rub with olive oil.
- Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
- Remove from refrigerator about 1 hour before cooking.
- In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
- Bring to a boil over medium heat, and reduce by about half.
- Add corn starch mixture, bring to a boil, and cook until thickened.
- Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
- Prepare charcoal (preferred) or gas grill for medium-low heat.
- Place chicken on grill, meaty side up.
- Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
- Stir up coals or increase heat to medium.
- Baste again, and turn chicken, meaty side down.
- Continue cooking until chicken is just slightly charred.
- Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.
Nutrition Facts : Calories 296.4, Fat 17.4, SaturatedFat 5.8, Cholesterol 79.7, Sodium 99.1, Carbohydrate 6.1, Fiber 0.7, Sugar 0.9, Protein 23.2
MOLASSES CHICKEN BREASTS
My husband "invented" this procedure to grill steak. It works with chicken, pork, or beef. It guarantees a moist, flavorful dish.
Provided by Milette
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brush one side of each chicken breast with a light coat of molasses.
- Sprinkle both sides of breast with lemon pepper and seasoned salt.
- Grill, molasses side up, on medium temperature for 4-5 minutes.
- Turn (do not pierce breast) gently and continue to grill to desired doneness.
- I prefer to remove the breasts when they are still soft to touch at the thickest part.
Nutrition Facts : Calories 195.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 144.7, Carbohydrate 15.7, Sugar 11.7, Protein 25.1
BRAISED BALSAMIC CHICKEN WITH TOMATOES AND SWISS CHARD - ATK
Make and share this Braised Balsamic Chicken With Tomatoes and Swiss Chard - ATK recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer thighs to large plate.
- Pour off all but 1 teaspoon fat from pot. Add the onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 3-4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes.
- While chicken cooks, trim stems from Swiss chard. Roughly chop the leaves.
- Also while chicken cooks, simmer balsamic vinegar in a small saucepan over medium-high heat until thick, syrupy, and reduced to 1/3 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
- Using a slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir the mixture into the sauce. Taste and adjust seasoning with salt and pepper.
- Return the chicken and any accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use a slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.
Nutrition Facts : Calories 574.7, Fat 33.4, SaturatedFat 8.8, Cholesterol 159.6, Sodium 485.9, Carbohydrate 22.9, Fiber 3.6, Sugar 13.2, Protein 38.9
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