Marinated Chicken With Peppers And Marjoram Recipes

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OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE



Olive Garden Chicken With Lemon Marjoram Sauce image

I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)

Provided by Cook4_6

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
1 cup flour, seasoned with
salt and black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
1 pinch salt and pepper (to taste)

Steps:

  • Preheat oven to 350°F.
  • PICCATTA BATTER:.
  • Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
  • CHICKEN:.
  • Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
  • Coat evenly on both sides.
  • Heat the olive oil in a large skillet on medium heat.
  • Carefully place it in the skillet and fry.
  • When edges are golden brown, turn over and brown the other side.
  • Transfer chicken from pan and place it in baking pan.
  • Place in a 350 degree oven for 10-12 minutes.
  • Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
  • Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
  • Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
  • Add the heavy cream and simmer until the sauce has thickened slightly.
  • Remove sauce from heat and whip in the cold butter.
  • Season to taste with salt and pepper.
  • Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN



Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN KEBAB, TURKISH STYLE



Chicken Kebab, Turkish Style image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 large onions, peeled
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and pepper to taste
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano
1 1/2 pounds boneless chicken thighs or legs, cut into 1 1/2-inch chunks
Lemon wedges or ground sumac (available in Middle Eastern stores)

Steps:

  • Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
  • If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
  • Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 635 milligrams, Sugar 4 grams, TransFat 0 grams

MARINATED CHICKEN WITH PEPPERS AND MARJORAM



Marinated Chicken With Peppers and Marjoram image

This is and quick and simple recipe for two people, one of the few dishes I make regularly in the microwave. I serve it with plain boiled rice.I put 1 ml for sugar because of the formatting requirements, use a pinch

Provided by sophonisba

Categories     Chicken Breast

Time 49m

Yield 2 serving(s)

Number Of Ingredients 12

2 skinless chicken breasts
1 garlic clove, crushed
10 ml lemon juice
1 ml sugar
45 ml olive oil
5 ml dried marjoram
1 small onion
salt
pepper
1 small red pepper
1 small yellow pepper
50 g black olives, stoned

Steps:

  • Cut each chicken breast in half widthways and place in a small casserole dish.
  • Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated.
  • Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning.
  • Pour the marinade over the chicken and leave for at least 30 minutes.
  • While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half.
  • Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain.
  • Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes.
  • Add the peppers and olives and microwave for 2 minutes at 800W stirring once.
  • Serve immediately.

Nutrition Facts : Calories 514.2, Fat 25.4, SaturatedFat 3.9, Cholesterol 136.9, Sodium 376, Carbohydrate 14.4, Fiber 3, Sugar 3.2, Protein 56.5

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