Garlic And Oregano Stove Top Chicken Recipes

PANFIRED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
• Pat chicken dry.
• Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
• Season chicken with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
• Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
• Spread remaining oregano garlic butter over skin of chicken.

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

STOVE TOP TWENTY CLOVES OF GARLIC CHICKEN

Steps:

• Heat a large skillet over medium-high heat.
• Add chicken breasts and garlic; brown chicken and garlic for about 5 minutes on each side.
• Add chicken broth and dressing; cover and cook and medium heat until chicken is done, garlic cloves are soft and liquid is reduced and almost caramelized -- almost sticky, about 20 minutes; turn chicken once.
• Remove from heat; sprinkle each breast with parmesan and let stand for one minute and serve.
• Serve with a side of roasted veggies and/or starch side dish.