Herbed Green Baked Chicken Recipes

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS

Steps:

• Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
• Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
• Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

GREEN HERB MARINATED CHICKEN

Steps:

• Cut chicken breasts into 1 to 1 1/2 inch pieces (bite size or bigger). Place yogurt in mixing bowl. Add the dill, cilantro, jalapenos, lemon juice, salt, pepper, and ginger garlic juice to yogurt and mix together well. Add chicken pieces to bowl and mix thoroughly so chicken is well covered with yogurt mixture. Marinate for at least one hour. Add oil to frying pan and heat to medium high heat. Add chicken with all of the yogurt mixture to pan and saute until water reduces completely, leave uncovered throughout and lower heat as water is reducing. (For a less dry outcome, add more yogurt)

HERBED CHICKEN NUGGETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
• Trim any fat from chicken and cut into 1-inch cubes.
• In a bowl, beat the eggs with the water and add the chicken.
• Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
• Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

(HERBED) GREEN BAKED CHICKEN

Steps:

• Rinse chicken throughly.
• Put all ingredients in a blender or food processer except half of cheese,the black pepper, and the bread crumbs.
• Blend til blended but not all basil is broken down.
• Pierce chicken several times with small knife or meat fork, marinate chicken in your very green mixture for 2-3 hours.
• Preheat oven to 350 degrees.
• Mix bread crumbs with pepper, remaining salt and cheese coat chicken with breading and place on an UN-greased baking sheet.
• Bake for 35 minute til golden brown.
• ENJOY! Great with a light flavored bean or pasta salad and definately deserves a great dessert to relax with afterwards.
• * 1/4 cup of green olives or.
• 1 jalpeno can be added to the marinate to make a tangy or spicy twist to this!
• Only 25-30 min needed to cook chicken breasts.