whats a good recipe for bone in chicken breasts?

Question

I have some bone in chicken breast and I can just do the usual way and throw them in teh oven wit seasonings. But id like to do something diffrent. Anyone have any good recipes to share for bone in chicken breasts.

Answer 1

Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame

1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
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(Cut this recipe in half if you don't have that many chicken breasts; I make it all the time using only breasts w/ bone, rather than a whole chicken, as we dont' like dark meat.)

Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.

Reheats well.

--Ina Garten, Barefoot in Paris cookbook

Answer 2

1

Answer 3

Orange Glazed Chicken

Ingredients:
Your chicken breasts
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1 tablespoon lemon zest (from the lemon you got the juice from)
1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and RESERVE some to serve with chicken after cooking.

Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.

Answer 4

Go to Recipezaar.com. It's a good website to search for recipes based on a specific ingredient. The site also gives feedback on what people thought of the recipe.

Recipe #45809 (put 45809 in search engine) is Bourbon Chicken. It's really good and has simple ingredients -if you don't drink don't worry it does not require bourbon. Almost everyone rates this five stars (out of over 500 reviews).

Answer 5

Balsamic Chicken Breast


A quick and easy way to cook chicken breasts with a tangy twist!

Ingredients
1 pound skinned chicken breast halves
2 tablespoons Olive oil
1 Whole garlic clove, sliced paper-thin
Salt and pepper, to taste
2 Medium Roma tomatoes, sliced into rounds
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Crushed dried rosemary
1/2-2/3 cup Balsamic vinegar, or to taste

Preparation
Salt and pepper chicken breasts. In olive oil, saute slivered garlic for a very short time. mix herbs and sprinkle half of them on one side of chicken. Place breasts, seasoned side down, in saute pan with garlic. Add part of balsamic vinegar. Sprinkle "up" side of chicken with salt and pepper and the remainder of the herb mixture. Saute for about


4-5 minutes, then turn. Add more vinegar. Saute for 4-5 minutes more. Add sliced tomatoes, and more vinegar. Transfer to oven proof baking dish, and bake at 375 degrees, covered, for about 20-25 minutes.

Answer 6

Roasted Chicken with Smokey Orange Sauce (this is so delicous & easy!)

Cooking spray
8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke

Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.

Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.

Yield: 4 servings

Answer 7

Yeah chicken curry
cut chicken cubed size
1 finely chopped onion
2 tbsp minced garlic
1tbsp minced ginger
1 finely chopped green chilly.
1/4 tbsp Curry powder
1/2 tbsp Cumin
1/2 tbsp paprika
1/4 tbsp salt
1 cup water
1tbsp tomato paste
Directions
1. Saute onions, and green chilly
2 add in minced garlic and ginger cook for about 5 minutes
3. add salt, cumin and paprika, stir 2 minutes
4. add tomato paste and water., stir make sure tomato paste dissolves
5 add curry powder, bring to a boil
6 add cut chicken cook for about 40 minutes with lid on

Answer 8

Marinate in italian dressing for a couple of hours. Grill over medium coals til done, using tongs to turn - no forks. If you'd like, you can brush w/ BBQ sauce the last 10 minutes or so for a different flavor - I like it both ways. Serve with your favorite sides such as grilled corn on the cob, baked beans, pasta salad, etc......Don't forget some good garlic bread!

Answer 9

Try this; Fry a few strips of bacon, add your chicken breast and when they start to brown add asparagus, some halved cherry tomatoes and some olives. Let cook on medium heat till done.
Bon apetit!

Answer 10

crockpot,,,,

jar of bbq sauce
chicken
cook 6-8 hours

serve with rice

or use a sweet and sour sauce and add carrots and pineapple chunks
cook 6-8 hours

serve with rice

great meals chicken is so tender