CALIFORNIA-STYLE CHICKEN
After a discussion on the boards, I decided to post this recipe. Even non-garlic heads will love it. I serve with a nice crusty bread to sop up the juices and spread the cooked garlic on. This recipe comes from the American Diabetes Assoc., so you know that in addition to having a to die for taste - it's good for you.
Provided by Mysterygirl
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Prepare a medium baking dish with olive oil flavored nonstick pan spray.
- Place chicken in dish and brush with oil.
- Sprinkle basil, oregano, salt & pepper over the chicken.
- Spread the garlic, celery, onion & parsley over and around the chicken.
- Pour the wine and lemon juice into the baking dish.
- Cover with foil and bake for 40 minutes.
- Uncover and bake for an additional 30 minutes.
Nutrition Facts : Calories 859.2, Fat 53.8, SaturatedFat 15.1, Cholesterol 255.2, Sodium 572.1, Carbohydrate 17.1, Fiber 2.3, Sugar 3.4, Protein 66.2
CALIFORNIA CHICKEN
Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.-Taste of Home Cooking School
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.
Nutrition Facts :
CALIFORNIA CHICKEN
This recipe is great for summertime veggies from the garden, and quick too!
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g
CALIFORNIA CHICKEN AND VEGETABLES
Mixed veggies, pesto and mozzarella make this 30-minute chicken skillet dish colorful, flavorful and delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
- Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
- Sprinkle with cheese; cover. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
CALIFORNIA STYLE CHICKEN
Make and share this California Style Chicken recipe from Food.com.
Provided by arenee1999
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off all excess fat from chicken. Rub 1 Tablespoon oil onto sides and bottom of a baking dish. Rub garlic onto chicken; place skin side down in baking dish. Sprinkle with lemon rind. Combine remaining oil, lemon juice and honey. Pour over the chicken. Sprinkle with salt, pepper, oregano, thyme and red pepper. Bake at 400* F. for 30 minutes. Turn chicken and bake another 20 minutes. Baste the chicken during the last 20 minutes.
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- Bake at 350°F. for 55 to 65 minutes or until chicken is fork-tender and juices run clear, and rice is tender. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.
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- In a gallon sized ziplock bag, add the chicken breast. Use a rolling pin, mason jar, or the flat side of a meat tenderizer to pound the thickest part of the chicken breast. Pound until it about 3/4" thick, similar to the rest of the chicken breast. (This should only take a few good whacks.)?
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- Preheat grill to medium high heat. Brush with oil. Place chicken breasts on the grill and discard marinade. Close lid and grill covered 6 minutes. Rotate chicken and grill 5-7 minutes when juices run clear and internal temperature has reached 160°F using a meat thermometer.Top chicken breasts with cheese and close lid for 30 seconds or until melted. Remove from grill.
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- Place the chicken breasts in a baking dish or casserole pan along with the onion and pepper, if desired.
- In a Cuisinart or blender, combine the orange juice, lime zest, lime juice, garlic cloves, cumin, and oregano. Blend for about 30 seconds; if there’s a “pulse” option, use that so you don’t turn the marinade into soup.
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3.6/5 (28)Calories 370 per servingCategory Main Course
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- Season your chicken breast with the salt and pepper and add to the same pan that the bacon was cooked in. Cookie the chicken over medium heat until the chicken breast until they reach an internal temperature of 160°. It will take 6-8 minutes per side of chicken to get to 160°, it depends on your stove and your pan so my suggestion is to use a meat thermometer to make sure you get to 160°.
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