CHICKEN BREAST WITH VEGETABLES RECIPES
CHICKEN BREASTS WITH VEGGIES RECIPE: HOW TO MAKE IT
“This is my own spin-off of a favorite family recipe,” writes Tony Lentini of Rogue River, Oregon. “I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor.”
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 337 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 576mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat
CHICKEN BREAST WITH VEGETABLES RECIPE | EAT SMARTER USA
The Chicken Breast with Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 35 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Rinse the asparagus, peel the bottom third and cut off the ends. Cut into 5 cm long pieces (approximately 2 inches). Peel the carrot and cut into thin sticks. Rinse the tomatoes and cut into slices. Cut the meat into slices.
- Brush 2 sheets of aluminum foil (each about 25 x 25 cm / 10 x 10 inches) with a thin coat of oil. Place the tomatoes in the center of the foil. Distribute the asparagus and carrot pieces on top and season everything with salt and pepper.
- Season the meat with salt and pepper and place on the vegetables. Fold the foil firmly so that no liquid or vapor can escape. Place the parcels on a baking sheet and bake in a preheated oven at 200°C (approximately 400ºF) for about 20 minutes.
- Mix the yogurt with the parsley and season with lemon juice, salt and pepper.
- Serve the chicken parcels with the dip.
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From cooking.nytimes.com
Reviews 3
Total Time 45 minutes
Calories 272 per serving
Reviews 3
Total Time 45 minutes
Calories 272 per serving
- Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
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Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.
From jamieoliver.com
Total Time 15 minutes
Calories 666 calories per serving
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Total Time 15 minutes
Calories 666 calories per serving
- Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat START COOKING Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid. Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf. Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often. Finely slice the bacon and add to the chicken pan, tossing regularly. Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.
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PERFECTLY COOKED CHICKEN BREAST | JAMIE OLIVER RECIPES
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.
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Total Time 15 minutes
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- Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat START COOKING Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid. Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf. Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often. Finely slice the bacon and add to the chicken pan, tossing regularly. Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.
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