Enjoy our collection of herbed chicken recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for herbed chicken recipes.
Cut chicken into pieces; cut each breast half into halves and remove skin.
Heat margarine and oil in rectangular pan, 13x9x2 inches, in 375° oven until margarine is melted.
Stir in remaining ingredients except chicken.
Place chicken, meaty sides down, in ..
Heat the oil.
Don't overheat it.
Drop the chillies and curry leaves into it.
After a few seconds, add the ginger and garlic.
Saute for a few minutes, stirring almost continuously.
Add the onions and fry golden brown.
Puree the tomatoes with the coriander and ..
Combine salt, paprika, basil, rosemary, and pepper, mixing well.
Sprinkle over chicken.
Melt butter in a large skillet; add chicken, and saute about 5 minutes on each side or until golden.
Combine wine and juices, mixing well; pour over chicken.
Cover, reduce ..
Rinse the chicken and pat dry.
Squeeze the juice from the lemons gently into a large sealable plastic bag; place the wedges in the bag.
Add the vegetable oil, garlic, basil, thyme, salt and cayenne pepper to the lemon wedges and juice.
Place the chicken in ..
Frozen chicken joints must be defrosted and well dried for this dish so the flavour of the marinade impregnates the flesh.
Slit the skin of the legs and carefully remove it.
Make about 4 shallow cuts in each leg.
Peel and crush the garlic clove, then put all ..
Herbed Chicken is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Herbed Chicken and let me ..
1 Preheat the oven to 400° F.
In a medium-size bowl, tosstogetherthecarrot,turnip, parsnip, lemonjuice, oil, sugar, and rosemary.
2 Cut 4 pieces of parchment paper oraluminum foil 12 by 1 4 inches.
Place a chicken cutlet in the center of each piece of ..
1 Preheatthe oven to 400°F. In a medium-size bowl, toss together the carrot, turnip, parsnip, lemon juice, oil, sugar, and rosemary.
2 Cut 4 pieces of parchment paper or aluminum foil 12 by 14 inches. Place a chicken cutlet in the center of each piece of ..
In a medium skillet brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly.
Remove from the heat.
Drain-off fat.
Season chicken with salt and pepper.
Add 1/2 cup water, wine, garlic, bouillon granules, and thyme.
Bring to boiling; reduce the ..
1 Pour broth into a large saucepan; skim off fat, if any.
2 Stir tarragon, thyme, lemon, onion and peppercorns into broth; sprinkle gelatin over top; let stand several minutes to soften gelatin.
3 Heat slowly to boiling; simmer 5 minutes; strain into a
Skin and bone chicken breast halves. Arrange chicken breast halves in a 12x7 1/2x2-inch baking dish.
Sprinkle green onions and tarragon atop chicken breasts. Dot chicken with butter or margarine; season with salt and pepper. Add white wine or chicken broth to ..
Using a "hit and slide" motion to avoid tearing meat, flatten chicken breasts with meat pounder or bottom of a small, heavy skillet.
Mix flour, thyme, and pepper in pie plate.
Dip chicken in flour mixture to coat.
Preheat saute pan over high heat.
Add butter ..
1. Pour broth into a large saucepan; skim off fat, if any.
2. Stir tarragon, thyme, lemon, onion and peppercorns into broth; sprinkle gelatin over top; let stand several minutes to soften gelatin.
3. Bring slowly to boiling; simmer 5 minutes; strain into a ..
To make the chicken: In a medium bowl, combine the red peppers, goat cheese, basil, parsley, sour cream, lemon juice, thyme, and black pepper.
Mix well.
With a sharp knife, split each chicken breast half open so the thick sides butterfly out like a thin open ..
Preheat oven to 375 degrees.
Rinse chicken under cold running water; pat dry.
In a lightly greased shallow roasting pan place chicken in a single layer.
In a small jar combine flour, basil, thyme, salt, oregano, tarragon, paprika and pepper.
Cover and shake ..
Combine all vegetables in steamer basket or colander and steam over boiling water 5 minutes.
Refresh under cold running water, let drain and set aside.
Sprinkling bird with shallots, tarragon, summer savory and marjoram.
Roast 20 minutes.
Arrange steamed ..
Cut chicken into 1-inch pieces.
Cook beans, covered, in a small amount of boiling salted water for 4 minutes; drain.
For sauce, stir together chicken broth, wine, cornstarch, sugar, marjoram, and thyme.
Set aside.
Preheat a wok or large skillet over high ..
1. Place thyme, mint, vinegar, yogurt and black pepper to taste in a shallow glass or ceramic dish and mix to combine. Add chicken, turn to coat, cover and marinate in the refrigerator for 3 hours.
2. Cut 4 circles of nonstick baking paper large enough to ..
Cut four 12-inch squares of foil.
On each, place a slice of onion; sprinkle with 2 tablespoons rice.
Top with a serving of chicken, skin side up.
Brush chicken lightly with kitchen bouquet.
Mix remaining ingredients; spoon over chicken.
Fold foil over and ..
Skin and bone chicken breast halves. Arrange chicken breast halves in a 12x7 1/2x2-inch baking dish.
Sprinkle green onions and tarragon atop chicken breasts. Dot chicken with butter or margarine; season with salt and pepper. Add white wine or chicken broth to ..
MAKING
1) Rinse and dry the chicken, then season with 1 teaspoon salt and the paprika.
2) In a skillet, evenly brown the chicken in the heated oil.
3) In a saucepan mix rest of the salt, herbs, garlic, and water.
4) Allow to boil, add chicken neck and ..
MAKING
1) Coat chicken with a mixture of flour, garlic salt and paprika.
2) Heat shortening and brown meat on both sides in it.
3) Add in herbs and wine and then cook slowly, covered for about 25 minutes until chicken becomes soft.
4) Mix 1 1/2 teaspoons ..
MAKING
1. For the basting sauce, combine all the ingredients except chicken
2. In a broiler rack, place the chicken with the skin side up and brush with the basting sauce
3. Broil for eight to ten inches from the heat source for three quarters of an hour or ..
MAKING
1 In a small bowl,combine fresh rosemary and tarragon.If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl. Let stand for 1 hour. Strain; reserve the liquid. Add butter or margarine to the herbs and blend well.
2 ..
1. Remove the chicken tenderloins from the breast meat. Cut the breast meat in half horizontally, to create thin cutlets. Pound the tenderloins and cutlets between sheets of plastic wrap, until they are 1/4 inch thick. Place them in a shallow bowl, add 1/4 ..
1. Combine the lemon juice, garlic, chili powder, and salt and pepper to taste in a round mi-crowaveable dish. Rub this mixture onto the chicken and marinate for at least 10 minutes.
2. Cover the dish tightly with plastic wrap, poke a few holes in it for ..
