Roasted Bone In Chicken Breast With Marsala Sauce And Pecorino Roasted Cauliflower Recipes

ROASTED BONE-IN CHICKEN BREAST WITH MARSALA SAUCE AND PECORINO ROASTED CAULIFLOWER

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: seasoned salt Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using boneless skinless chicken breast, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 2-3 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 10-12 minutes. Then roast cauliflower and cheese until cauliflower is tender, 5-7 minutes. If using pork tenderloin, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 3-4 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 13-16 minutes. Then roast cauliflower and cheese until cauliflower is tender, 3-4 minutes. 1 Prepare the Ingredients Peel and mince shallot.Core tomato and cut into 1/4" dice.Cut cauliflower into bite-sized pieces, if necessary.Pat chicken breasts dry, and season both sides with half the seasoned salt (reserve remaining for cauliflower). 2 Sear the Chicken Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until browned, 4 minutes.Flip chicken, and sear until browned, 3 minutes.Transfer chicken to one side of prepared baking sheet, skin side up. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Roast the Cauliflower and Chicken Place cauliflower on empty side of baking sheet and toss with 2 tsp. olive oil and remaining seasoned salt.Spread cauliflower into a single layer on its side. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-19 minutes.Remove cooked chicken to a plate and tent with foil.Top cauliflower with cheese and roast again until cheese melts, 2-4 minutes.While cauliflower and cheese roast, make sauce. 4 Make the Sauce Return pan used to cook chicken to medium-high heat. Add shallot to hot pan and stir occasionally, 1 minute.Add tomato, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until starting to soften, 2-3 minutes.Add marsala and sugar. Bring to a simmer. Once simmering, stir occasionally until sugar is dissolved and sauce is slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. 5 Finish the Dish Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!

ROAST CHICKEN BREAST (BONE IN, SKIN ON)

Steps:

• Preheat your oven to 450 degrees (F).
• Heat a dry pan on the stove. (NO OIL!).
• Loosen the skin from the meat to create a small pocket.
• Slip the butter under the skin.
• Rub the chicken with olive oil, then season with salt, pepper, and thyme.
• When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
• Place the breast on a baking sheet and put it into the oven for 15 minutes.
• After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
• optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

PAN-ROASTED CHICKEN BREASTS WITH MARSALA

Steps:

• Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
• Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
• Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

ROASTED CHICKEN MARSALA

Steps:

• 1. Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
• 2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
• 3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
• 4. Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
• 5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.

ROASTED CHICKEN MARSALA

Steps:

• Preheat oven to 425.
• Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
• In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
• Arrange vegetables around chicken in roasting pan.
• Pour Marsala wine into the pan.
• Roast chicken approximately 50 minutes until no longer pink inside.
• Remove chicken and vegetables from pan.
• In a bowl mix flour with 1/4 cup of water.
• Place pan juices into pot and cook over medium high heat.
• Whisk in flour mixture and cook until thickened.
• Pour over chicken and serve.