boring chicken breasts

G

GI JO

New member
I pulled a couple of bone in skin on chicken breasts from the freezer
this morning. I want to roast them, but with a different flavour rather
than my usual seasonings. I'm going to do a brine and am picturing them
coming out of the oven with a nicely flavoured crispy skin. I usually just
use the garlic granules and salt and pepper. Any suggestions? I have some
nice small potatoes to roast with herbs and olive oil and asparagus.
thanks....Sharon in Canada
 
On 04/04/2011 9:29 AM, biig wrote:


Oven fried orange chicken. Toss them in seasoned flour and then dip
them in egg with some melted orange juice concentrate, and then drege in
bread crumbs with salt, pepper and grated orange rind. Place them on a
greased pan and drizzle with melted butter or olive oil and bake in a
425F oven for about 45 minutes, turning them half way.
 
In article , "biig"
wrote:



How about this, Sharon? It's the McCormick's recipe from their packaged
"kits".

Rosemary Roasted Chicken with Potatoes
-------------------------------------------------------------

Recipe By: Posted to rec.food.cooking by Barb Schaller, 4-4-2011.

From the McCormick "Recipe Inspirations" 'kit' for the recipe. April,
2010. Really good.

2 tablespoons olive oil
2 teaspoons paprika
1-1/2 teaspoon crushed rosemary leaves (hope for fragrant rosemary when
crushed)
1 teaspoon minced garlic
1/2 teaspoons coarse ground black pepper
1 teaspoon salt
6 -8 pieces chicken
1-1/2 lb. small red potatoes, scrubbed and halved

Mix oil, spices and salt in a large bowl. Add the chicken and potatoes
and toss to coat well. On a foil- or parchment-lined shallow baking pan
or sheet (a jelly roll pan is good), arrange the chicken and potatoes in
a single layer.

Bake in a preheated 425? oven for 30-40 minutes until the chicken is
cooked through and the potatoes are tender, turning once after about 20
minutes.

Serves 4-6

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2011-04-04, Dave Smith wrote:


Yikes! ....and they don't come out dry as a bone?

My fave approach is oven baking, also, but not so long or hot. I
typically pan fry for few mins for some color, then bake for about
20-25 mins at 325F. This for uncut (flatwise) whole chicken breasts.
My fave is jes coated with creole (bam!) seasoning, but should work
for your breaded version, also. When done, at least there's still
some juice in the meat. ;)

nb
 
On Mon, 4 Apr 2011 11:29:06 -0400, "biig" wrote:


The recipe calls for dried rosemary and you don't need to parboil the
potatoes. You can leave them whole if they're small enough. Make
your potato pieces no larger than an inch and a half and turn once or
twice so they brown all over.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 4 Apr 2011 09:29:42 -0400, "biig" wrote:


My standard herb to use is thyme, but oregano and lemon are good on
chicken too. All of the above do well in the oven and roasted
asparagus is really great if you've never tried it (toss with garlic
and olive oil before roasting). Take a look at these recipes and see
they give you any ideas.

http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html


or http://tinyurl.com/3o48h64

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Thanks Barb. This recipe was a winner. Hubby isn't fond of chicken,
but I loved it and next time, I'll do a different meat for him, probably
honey garlic sausages. The potatoes were a hit with both of
us........Sharon
 
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