Chickenbreastswithrosemaryandthyme Recipes

ROSEMARY AND THYME CHICKEN RECIPE

Steps:

• To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast. Now add the chicken breast and rub the marinate on chicken so that is it completely covered.
• Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.
• After one hour take the chicken out of the fridge and keep it aside.
• Heat up a skillet and put the chicken breast on it. Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.
• Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked. Overcooking might make the chicken chewy and tough. Serve it hot.
• Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner.

CHICKEN BREASTS WITH ROSEMARY AND THYME

Steps:

• Preheat the oven to 375°.
• Press a rosemary and thyme sprig on each chicken breast.
• Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
• Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• Pour off any fat in the skillet and set the skillet over a burner.
• Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• Pour the pan sauce into a bowl and serve with the chicken.

ROSEMARY CHICKEN BREASTS

Steps:

• Place balsamic vinegar in one pie plate (or similar container).
• Place the olive oil in another pie plate (or similar container).
• Coat chicken with balsamic vinegar, then olive oil.
• Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
• Heat a medium nonstick skillet over medium heat .
• Add chicken breasts and cracked garlic to the pan.
• Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• Slice each chicken breast and serve on plate.

GRILLED CHICKEN BREAST W/ROSEMARY AND THYME

Steps:

• Preheat either grill or broiler.
• Combine olive oil and spices in a flat dish.
• Add chicken and coat both sides.
• Cover with plastic wrap and marinate in the fridge for 30 minutes.
• Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade.
• Cook an additional 5-7 minutes or until inside is no longer pink.
• Serve.
• Throw away any leftover marinade.

CHICKEN BREASTS WITH ROSEMARY

Steps:

• Pat chicken dry and season lightly with salt& pepper.
• Dip chicken in flour and shake of excess.
• Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
• Remove from pan.
• Discard any fat from the pan; return pan to heat.
• Add chicken stock and rosemary.
• Cook 2 minutes.
• Add cream and mustard.
• Bring to a boil.
• Cook 4-5 minutes until slightly thickened.
• Season to taste with salt and pepper.
• Return chicken to pan.
• Coat with sauce and heat thoroughly.

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY

Steps:

• Heat oil, in a large skillet over medium-high heat.
• Season chicken with salt and pepper.
• When oil smokes, add chicken to the pan.
• and cook 6 minutes on each side.
• Remove from pan and cover with foil
• Reduce heat under pan to medium
• add shallots, garlic and rosemary to pan and cook 2-3 minutes.
• Add honey, stir in Dijon and lemon juice.
• Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
• Garnish with toasted nuts, if using.