Sensational Herbed Chicken Recipes

HERBED LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.

HERBED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• Prepare potatoes and carrots by peeling and quartering them.
• Peel onions and leave whole.
• Place chicken , potatoes, carrots, and onions in large casserole dish.
• In small bowl combine broth and seasonings.
• Pour over chicken and vegetables and cover with foil.
• Bake in 350 degree oven for 1 1/2 hours or until vegetables are fork tender.
• Note: Broth can be thickened into a gravy but we like it just the way it is spooned over the chicken and vegetables.

HERBED CHICKEN SCHNITZEL

Steps:

• Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• In a large skillet, heat the olive oil to frying temperature (medium-high flame).
• Cook 1 filet at a time, about a minute each side or until golden and crispy.
• Season with ground black pepper and sprinkle generously with fresh lemon juice.
• Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.

HERBED CHICKEN

Steps:

• Combine first 6 ingredients in a plastic or paper bag. Shake to mix.
• Place 2 or 3 chicken pieces in bag. Shake well and set aside. Repeat with remaining chicken.
• Pour butter and oil into a 12 X 8 X 2 baking dish. Add chicken pieces and bake uncovered at 400* for 30 minutes.
• Turn chicken, reduce heat ato 350* and bake an additional 15 minutes or until chicken is tender.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
• Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.