THYME AND ROSEMARY RECIPES

Name: Thyme and Rosemary Herb Rub
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves; 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves, crushed; 1 tablespoon olive oil or vegetable oil; 2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon coarsely ground black pepper

THYME AND ROSEMARY HERB RUB RECIPE - PILLSBURY.COM

Thyme and Rosemary Herb Rub Recipe - Pillsbury.com image

Here’s a rub to bring out the flavors of that chicken dinner. Thyme, rosemary, olive oil, paprika, black pepper and salt mixed together in 10 minutes for your grilled meats.

Provided by Pillsbury Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves, crushed
1 tablespoon olive oil or vegetable oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Steps:

In small bowl, combine all ingredients; mix well. Rub mixture evenly on both sides of chicken pieces. Grill or broil as desired.

Nutrition Facts : Calories 40 , CarbohydrateContent 1 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 0 g

CHICKEN BREASTS WITH ROSEMARY AND THYME RECIPE - ANDREW ...

Chicken Breasts with Rosemary and Thyme Recipe - Andrew ... image

The Good News Chicken breasts are lean but flavorful, especially with the killer pan sauce here. Matthew Malin and Andrew Goetz discovered the dish that inspired this recipe at L'Enoteca, a wine shop and restaurant in Pietrasanta, Italy. More Chicken Recipes

Provided by Andrew Goetz

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 large rosemary sprigs
4 large thyme sprigs
4 skinless chicken breast halves, on the bone (about 3/4 pound each)
1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock or low-sodium broth
1 teaspoon all-purpose flour mixed with 2 teaspoons water

Steps:

Preheat the oven to 375°. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer. Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute. Pour the pan sauce into a bowl and serve with the chicken.

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