One of the exceptional bird breast recipes in oven is bake chook breast with Parmesan cheese. These juicy and gentle hen breasts are marinated with olive oil and garlic-lemon seasonings. So scrumptious!
Daftar Isi
- 1. Airline Chicken Breast
- Airline Chicken Breast
- 2. Mediterranean Chicken Medley with Eggplant and Feta
- Mediterranean Chicken Medley with Eggplant and Feta
- 3. Mushroom, Broccoli, and Cheese Stuffed Chicken
- Mushroom, Broccoli, and Cheese Stuffed Chicken
- 4. Simple Sauteed Sesame Chicken
- Simple Sauteed Sesame Chicken
- 5. Easy Chicken Breast Wrapped in Bacon
- Easy Chicken Breast Wrapped in Bacon
- 6. Piri Piri Chicken
- Piri Piri Chicken
- 7. Crispy Garlic Breadcrumb Chicken
- Crispy Garlic Breadcrumb Chicken
- 8. Indian Chicken Tikka Masala
- Indian Chicken Tikka Masala
- 9. Asian Orange Chicken
- Asian Orange Chicken
- 10. Monterey Chicken
- Monterey Chicken
- 11. Chicken Parmesan
- Chicken Parmesan
- 12. Lemon Chicken Piccata
- Lemon Chicken Piccata
1. Airline Chicken Breast
Since meals for air journey needs to be prepared far earlier, airlines lower back within the day created a special reduce of hen breast that wouldn’t dry out as a great deal as everyday.
Airline Chicken Breast
2
servings30
minutes20
minutesIngredients
1 whole chicken
1 drizzle olive oil
kosher salt to taste
ground black pepper to taste
2 pinches herbes de Provence, or to taste
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
3 tablespoons butter, divided
1 sprig fresh rosemary
2 sprigs fresh thyme
½ cup chicken stock, or to taste
Directions
- Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
- Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
- Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
- Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
- Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.
Notes
- Feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. To prep the chicken ahead of time, just cover it in plastic wrap and refrigerate after seasoning.
- You’re usually told to cook chicken to 165 degrees F (74 degrees C), but I usually stop at 150 degrees F (66 degrees C) for more tender results.
2. Mediterranean Chicken Medley with Eggplant and Feta
Low-calorie, low-carb dinners may be really scrumptious if executed right! This one is full of coloration, taste, and texture. I make this one frequently and it is always a hit! Hope you will revel in as nicely.
Mediterranean Chicken Medley with Eggplant and Feta
8
servings50
minutes1
hour20
minutesIngredients
⅓ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 pinch salt and ground black pepper to taste (Optional)
2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
3 tablespoons olive oil, or more as needed
1 tablespoon butter
1 eggplant, chopped
1 red onion, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ cup crumbled feta cheese
diced dill to taste
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
- Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
- Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
- Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
- Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.
Notes
- Use diced or stewed tomatoes. Use any color bell pepper you prefer.
- If you like more sauce, just double the mix.
3. Mushroom, Broccoli, and Cheese Stuffed Chicken
Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and pleasant meal.
Mushroom, Broccoli, and Cheese Stuffed Chicken
4
servings10
minutes40
minutesIngredients
2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
- Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
- Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes
- Use diced or stewed tomatoes. Use any color bell pepper you prefer.
- If you like more sauce, just double the mix.
4. Simple Sauteed Sesame Chicken
A healthier, less difficult, and greater savory tackle sesame hen. This recipe may be made with regular flour or with a gluten-free flour mix, in conjunction with simple components you could already discover for your kitchen.
My husband surely loves it and it is an appropriate opportunity to a night time in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and greens. (recipe by: Alyson Petruncio)
Simple Sauteed Sesame Chicken
6
servings10
minutes10
minutesIngredients
4 large chicken breast halves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons honey (Optional)
1 tablespoon olive oil
Directions
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Notes
- You can use toasted or regular sesame oil.
5. Easy Chicken Breast Wrapped in Bacon
Delicious bird breasts wrapped in bacon and smothered with BBQ sauce and Cheddar cheese. It’s baked to perfection with none fuss, and also you only want 4 elements!
Easy Chicken Breast Wrapped in Bacon
2
servings5
minutes25
minutesIngredients
2 skinless, boneless chicken breast halves
4 slices bacon
1 (12 ounce) bottle barbecue sauce, or as needed
1 cup grated Cheddar cheese, or as needed
Directions
- Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
- Preheat the oven to 375 degrees F (190 degrees C).
- Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
- Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Notes
6. Piri Piri Chicken
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a fab yogurt sauce and fonio pilaf.
Piri Piri Chicken
2
servings10
minutes25
minutesIngredients
10 African bird’s eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin
Directions
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Notes
7. Crispy Garlic Breadcrumb Chicken
While no longer equal to a pan-fried, breaded cutlet, if you need to devour tender, flavorful chook with lots of crispy, crunchy bits, then this extensively less-messy approach is for you.
One of the keys to this approach is to apply panko breadcrumbs, which can be lots larger and extra jagged than regular, first-rate breadcrumbs.
This technique also permits us to introduce some additional flavor, and moisture, way to the ‘glue’ we use to connect the crumbs.
Crispy Garlic Breadcrumb Chicken
2
servings15
minutes20
minutesIngredients
2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
- For the Garlic Breadcrumbs:
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
- For the ‘Glue’:
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
- For the Optional Pan Sauce:
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste
Directions
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
- Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread ‘glue’ over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
- Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
- Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Notes
- If you can’t find panko, you can easily make you own breadcrumbs. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 degree F (135 degree C) oven until they are dried and crispy.
- Customize the ‘glue’ with any herbs or spices you like.
8. Indian Chicken Tikka Masala
This Indian chook tikka masala is an easy but flavorful model of anyone’s favorite moderate-medium curry! Serve with naan bread and mango chutney. Garnish with extra cilantro leaves.
Indian Chicken Tikka Masala
4
servings20
minutes25
minutesIngredients
1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons masala curry paste
4 skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper to taste
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro
Directions
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Notes
9. Asian Orange Chicken
A scrumptious citrus chook recipe with flavors paying homage to the orange fowl from a popular eating place in the mall.
Asian Orange Chicken
4
servings40
minutes40
minutesIngredients
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
- Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
Directions
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Notes
10. Monterey Chicken
Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It’s worth the extra time!!
Monterey Chicken
4
servings45
minutes15
minutesIngredients
4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese
Directions
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.
Notes
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
11. Chicken Parmesan
My model of hen parmesan is a little exclusive than what they do in the eating places, with less sauce and a crispier crust.
Chicken Parmesan
4
servings25
minutes20
minutesIngredients
4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil
Directions
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes
- Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely. If using fresh mozzarella, cut it into cubes instead of shredding it.
12. Lemon Chicken Piccata
This scrumptious fowl dish is extremely good and easy to prepare. The mild and luscious lemon sauce sincerely pops with out being too acidic; it is in reality divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Lemon Chicken Piccata
4
servings20
minutes30
minutesIngredients
3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley
Directions
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. - Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil.
Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. - Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Notes
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