what dried herbs goes well with chicken breasts. Also any recipes?

Answer 1

really any herbs that you like are great on chicken, rosemary, dill, sage, oregano...here are a few recipes that I like to do with chicken breasts.

Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.




Crispy Baked Chicken Breasts

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
milk
4-6 chicken breasts, boneless, skinless
1/3 cup butter or margarine, melted
Cooking Instructions:

Preheat oven to 375 degrees.
In a gallon sized bag, mix together cornmeal, flour, salt, chili powder, oregano and pepper. Dip chicken breasts in milk. Put one chicken piece into bag with seasonings and shake well to coat. Place in a greased 13x9 baking dish. Repeat with remaining chicken pieces. Drizzle with melted butter.
Bake for 30-35 minutes at 375 degrees until done.

Easy Chicken Fajitas
Ingredients:
1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 pound boneless, skinless chicken breast halves

1 package (1-1.25 ounces) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream


Directions:
1.Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
2.Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
3.Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
4.To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Quick Curried Chicken

3 cups hot cooked white rice
1 medium green bell pepper
1 medium red bell pepper
1 lb boneless, skinless, chicken breasts cut into 1” pieces
1 Tbsp ground curry powder
1 tsp cornstarch
½ tsp ground ginger
¼ tsp ground salt
1 garlic clove pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks in juice, drained
2 Tbsp snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)

1.Prepare rice according to package directions, keep warm
2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.
3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.

Answer 2

Basil, Sage, Coriander.

RECIPE serves 2

Chick Breasts x 2
Butter 1oz
Basil 1 tsp
White wine (your choice)
Seasoning

METHOD

Skin the chicken and slit along the top but don't go right through.

Mix the butter with the basil and seasoning and put into the slits, put into ovenproof dish and pour about half glass of wine over chicken.

Cover the dish with lid or foil and bake for 35-40 mins in preheated oven - gas 5.

This is great served with a mixture of vegetables or rice.

Answer 3

Here's a recipe that we make all the time at out house. It looks like it's a lot of work from the ingredient list but most of it is just measuring out liquid that you use to make the sauce - there's very little chopping. Pierre Franey's Chicken Breasts with Mustard-Shallot sauce 4 skinless, boneless chicken breast halves, about 1-1/4 pounds Salt and freshly ground pepper to taste 1 tablespoon butter 3 tablespoons finely chopped shallots 2 sprigs fresh thyme or ¼ teaspoon dry 1 tablespoon balsamic vinegar ¼ cup dry white wine 1 teaspoon Worcestershire sauce ½ cup fresh or canned chicken broth 2 teaspoons tomato paste ¼ cup heavy cream 1 tablespoon Dijon-style mustard 2 tablespoons finely chopped parsley 1. Sprinkle the chicken breasts with salt and pepper. 2. Melt the butter in a heavy nonstick skillet over medium-high heat and add the breasts, skin side down. Cook until lightly browned, about 6 minutes. Turn the pieces and cook about 6 minutes more. 3. Remove the chicken pieces to a warm platter. Add the shallots and thyme to the skillet and cook briefly, stirring, until the shallot is wilted. Add the vinegar, wine and Worcestershire sauce and bring to a boil. Add the chicken broth and return to a boil. Stir in the tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. There should be about ¾ cup. 4. Spoon the sauce over the chicken pieces and garnish with parsley. Makes 4 servings We always serve this with rice (to catch the sauce which you won't want to waste) and a simple vegetable like carrots or green beans.

Answer 4

Use Either Sage or Rosemary.

Aromatic Roasted Chicken Breast

1. Season chicken breasts with salt, pepper and crushed sage.

2. Place in a glass container that has a lid.

3. Pour apple juice over chicken to cover.

4. Cover glass container and marinate chicken in refrigerator overnight for best results.

5. Place chicken breasts on a grill and cook gently until done, turning occasionally.

6. Serve with roasted vegetables smothered in olive oil and crushed garlic.

Bon Apetit!

Answer 5

A family favorite recipe from Naomi Judd's cookbook.


2 (8-ounce) packages seasoned yellow rice*
1/4 cup LAND O LAKES® Butter
6 (about 5 ounces each) boneless skinless chicken breasts
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 tablespoons dried celery leaves, if desired
2 teaspoons dried thyme leaves
Paprika, if desired
Heat oven to 350°F. Cook rice according to package directions.
Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning once, until golden brown on both sides (8 to 12 minutes). Remove chicken from skillet. Set aside.
Add chicken soup and seasonings to same skillet. Reduce heat to medium. Cook, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat. Stir cooked rice into soup mixture.
Spoon rice mixture into ungreased 13x9-inch baking dish. Place chicken breasts on top; press chicken into rice mixture until almost covered. Cover dish tightly with aluminum foil.
Bake for 30 minutes or until chicken is no longer pink. Remove foil; continue baking for 10 minutes. Remove from oven; let stand about 10 minutes before serving. Sprinkle with paprika, if desired.
Makes 6 servings.

*Substitute 2 cups uncooked long grain rice.

Nutrition Facts (1 serving)
Calories: 630
Fat: 20 g
Cholesterol: 110 mg
Sodium: 2310 mg
Carbohydrates: 70 g
Dietary Fiber: 1 g
Protein: 40 g

Answer 6

Chicken and coriander - Indian style
Chicken and oregano or basil - Italian
Chicken and lemon grass - Thai

Basically chicken is so versatile that it works well with any herb you use.

Answer 7

Lots of dried tarragon - add it to an olive oil and reduced white wine sauce and cook for five/ten minutes. Enjoy!

Answer 8

The best chicken I've ever had was at a biker wedding...they hung whole chickens from the lid in 55 gallon drums and smoked them for hours. not sure with what...but it was excellent !!

Answer 9

the best herb that i think for chicken breasts is " a little basil or parsley with some Alfredo sauce "

Answer 10

Is garlic a herb? I'm not sure, but I wanted to suggest garlic and lemon (I know lemon is definetley not a herb).

Answer 11

I like to put basil, oregano, garlic powder and seasoning salt! I love this combo on chicken, pork or steak!