Pan Roasted Breast Of Chicken With Warm Wheat Berry Salad Recipes

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PAN-ROASTED CHICKEN BREASTS



Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 17m

Yield 4

Number Of Ingredients 7

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

  • Season chicken on both sides with salt and pepper.
  • Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  • Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

WHEAT-BERRY AND SMOKED-CHICKEN SALAD



Wheat-Berry and Smoked-Chicken Salad image

The nutty flavor and firm bite of wheat berries make them a perfect addition to salads. Paired with roasted red peppers, smoked chicken, and hazelnuts, they make for a remarkably satisfying meal.

Provided by Melissa Roberts-Matar

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 cup hazelnuts (4 1/2 ounces)
2 cups wheat berries (3/4 pound)
4 medium red bell peppers
1 medium garlic clove
3 tablespoons Sherry vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons olive oil
1 1/2 pounds smoked chicken breast, skin discarded and meat cut crosswise into 1/4-inch-thick slices
3 ounces baby arugula (8 cups loosely packed)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan in oven, shaking pan occasionally, until golden, about 10 minutes. Cool slightly, then rub off any loose skins with a kitchen towel. When nuts are cool enough to handle, coarsely chop.
  • Turn on broiler.
  • Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender, 1 to 1 1/2 hours. Drain well in a large sieve.
  • While wheat berries cook, broil bell peppers on a baking sheet or broiler pan 4 to 5 inches from heat, turning occasionally with tongs, until skins are blackened in spots, 10 to 15 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Transfer garlic paste to a large bowl and add vinegar, salt, and pepper. Add oil in a steady stream, whisking, then whisk until combined well. Add wheat berries, hazelnuts, bell peppers, chicken, and arugula and toss gently to combine. Serve salad at room temperature.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL



Pan-Roasted Chicken Breasts with Herb Oil image

Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 2 pounds total)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
Pinch of crushed red pepper flakes
1 garlic clove, minced
Roasted potatoes and green salad, for serving

Steps:

  • Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
  • Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

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