HERBAL CHICKEN RECIPES

HERBED CHICKEN RECIPE | COOKING LIGHT

Herbed Chicken Recipe | Cooking Light image

If you like herbs, try Herbed Chicken. This recipe is a great way to use up any leftover herbs you have, too, so don't let them go bad in the crisper, break out this chicken recipe and get cooking! Plan ahead; this recipe marinates for a quick two hours. You shouldn't let chicken breasts marinate for hours on end. Chicken breasts are naturally tender, so marinating simply adds flavor. You don't need the brine of marinade to break down the protein. It's best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long—it may become stringy and tough.

Provided by Julianna Grimes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Steps:

Combine olive oil, minced shallots, rosemary, thyme, and minced garlic in a zip-top plastic bag. Add chicken breast halves. Marinate in the refrigerator 2 hours. Remove chicken from bag; sprinkle with salt and pepper. Brush the herb mixture evenly over chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes on each side or until done.

Nutrition Facts : Calories 279, FatContent 14.1 g, SaturatedFatContent 2.5 g, SodiumContent 378 mg

CHICKEN AND HERBS RECIPE: HOW TO MAKE IT

Chicken and Herbs Recipe: How to Make It image

Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 bone-in chicken breast halves (2 pounds)
2 tablespoons olive oil
1 tablespoon grated onion
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
1/4 teaspoon rubbed sage
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons minced fresh parsley

Steps:

Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

Nutrition Facts : Calories 240 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 373mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat

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