CHICKEN BEAST RECIPE RECIPES

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PERFECT ROAST CHICKEN RECIPE | ALLRECIPES



Perfect Roast Chicken Recipe | Allrecipes image

Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.

Provided by jenmat

Categories     Whole Chicken

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 whole roasted chicken

Number Of Ingredients 7

1 (4 pound) whole chicken
1 cup margarine, softened
1 tablespoon garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch dried rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
  • Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 650.4 calories, CarbohydrateContent 1.2 g, CholesterolContent 129.3 mg, FatContent 52.8 g, FiberContent 0.3 g, ProteinContent 41.3 g, SaturatedFatContent 11.6 g, SodiumContent 1381.5 mg, SugarContent 0.3 g

CHICKEN ENCHILADAS RECIPE | RACHAEL RAY | FOOD NETWORK



Chicken Enchiladas Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

8 soft corn tortillas
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder

Steps:

  • Preheat the oven to 275 degrees F.
  • Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
  • Combine all sauce ingredients and heat through, keeping warm until needed.
  • Remove tortillas from oven and switch broiler on high.
  • Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

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