Orange Rosemary Roasted Chicken Recipe

Rosemary Roasted Chicken

Rosemary — an herb with a piney flavor — can season a variety of foods including roasted potatoes, mushrooms, stuffing, ripe melon, poultry and meats. Use the herb with care, however. Too much can be overpowering.

SERVES 6

Ingredients

3 skinless, bone-in chicken breast halves, each 6 ounces
3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
3 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1/3 cup orange juice

Directions

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil and sprinkle with rosemary and pepper.

Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.

Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.

Nutritional Analysis (per serving)

Calories : 170
Cholesterol : 76 mg
Protein : 25 g
Sodium : 70 mg
Carbohydrate : 2 g
Fiber : 0 g
Total fat : 6 g
Potassium : 245 mg
Saturated fat : 1.5 g
Calcium : 16 mg
Monounsaturated fat : 3 g

Orange Rosemary Roasted Chicken Recipe by Mayoclinic

Chicken Saltimbocca Recipe

Chicken Saltimbocca

Yield: 4 servings

Ingrediants

1 whole egg (or 2 egg whites)
Parchment paper
16 fresh sage leaves
4 skinless chicken cutlets
4 slices prosciutto
1/2 cup dry unseasoned breadcrumbs
1 lemon, quartered (optional)

Preparation

Heat oven to 375°. Lightly beat egg in a bowl. Line a large baking sheet with parchment paper. Press 4 sage leaves onto each cutlet; top each with 1 slice prosciutto. Carefully dip each prepared cutlet into egg; coat with breadcrumbs. Place on baking sheet. Bake until chicken is cooked through, about 12 minutes. Garnish with lemon wedges, if desired.

Nutrition Facts(per serving)

214 calories
4.1 g fat (1.2 g saturated)
0.6 g fiber
9.8 g carbs
32.1 g protein

Chicken Saltimbocca Recipe by self.com

Crispy Oven-Fried Chicken Recipe

Crispy Oven-Fried Chicken

Recipe Ingredients

1/2 cup(s) milk, lowfat (1%), or buttermilk
1 teaspoon poultry seasoning
1 cup(s) cereal, cornflakes, crumbled
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon pepper, black
2 teaspoon pepper, red, crushed
1 teaspoon ginger, ground
4 chicken, drumsticks, skinless
4 chicken, breast, skinless
1 dash(es) paprika
1 teaspoon oil, vegetable

Recipe Preparation

1. Preheat oven to 350 degrees F.

2. Add half teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for one hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Nutritional Info (Per serving)

Calories : 256
Saturated Fat : 1g
Sodium : 286mg
Dietary Fiber : 1g
Total Fat : 5g
Carbs : 22g
Cholesterol : 82mg
Protein : 30g

Crispy Oven-Fried Chicken Recipe by everydayhealth

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe

Grilled Chicken Breasts

This recipe uses the grill or broiler to both cook the chicken and make a smoky-flavored tomato sauce. The yellow tomato sauce also makes this dish unique.

Recipe Ingredients

4 yellow tomatoes, halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, each about 5 ounces
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme

Recipe Directions

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.

Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

Nutritional Analysis(per serving)

Calories : 239
Monounsaturated fat : 4 g
Protein : 35 g
Cholesterol : 82 mg
Carbohydrate :8 g
Sodium : 583 mg
Total fat : 7 g
Fiber : 2 g
Saturated fat : 1 g

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe by mayoclinic

Honey-Pecan Crusted Chicken Recipe

Honey-Pecan Crusted Chicken

Fried Chicken is not something everyone can indulge in, because of the high-fat content, but this oven baked version might just help satisfy those cravings.

Recipe Ingredients

1/4 tsp. salt
1/4 tsp. pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 T. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 c. finely chopped pecans
Cooking spray

Recipe Directions

Preheat oven to 400º.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400º for 40 minutes or until done.

Nutritional Analysis( 8 servings )

Calories 333
Fat 13 g.
Cholesterol 101 mg.
Sodium 368 mg.
Carbs 22 g.
Fiber 1 g.
Protein 32 g.
Calcium 24 mg.
Iron 6 mg.

Honey-Pecan Crusted Chicken Recipe by blessingsforlife.com and Cookinglow-fat.com

Lemon Chicken Recipe

Lemon Chicken

When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.

Recipe Ingrediants

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired

Recipe Instructions

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.

Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve chicken topped with juice mixture, nuts and lemon slices.

Lemon Chicken Recipe by bettycrocker

Thai Chicken Salad Recipe

Recipe Ingredients

1 whole roasting chicken, cut into large pieces
1/2 cucumber
3 red chilies or green chilies, seeded, cut into matchstick shreds
1/4 medium red onion, thinly sliced
1 1/4 tablespoons fresh ginger, cut into fine matchstick shreds
2 garlic cloves, minced
1/4 cup fresh lime juice
3 tablespoons fish sauce
5 teaspoons sugar
1/2 teaspoon salt (to taste)
2 tablespoons peanut oil
1/2 teaspoon sa-te oil or chinese chili oil (or to taste)
1/2 cup fresh cilantro leaves roasted unsalted peanuts (to garnish)

Recipe Instructions

Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.).

When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.

Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve.

Thai Chicken Salad Recipe by recipezaar

Chicken & Cashew Pasta Salad Recipe

Perfectly easy, absolutely delicious, one-dish meal! Stock your pantry with premium canned chicken breast as a convenient way to combine its lean protein with a colorful and healthful array of vegetables and pasta.

Recipe Ingredients

2 cups enriched or whole wheat rotini (short spirals) pasta
1 cup pea pods, cut in 1-inch pieces
2 can (10 ounces each) premium chunk breast of chicken in water, drained and flaked
1 can (5 ounces) water chestnuts, drained
1/2 small red bell pepper, cut in 1-inch pieces
1/2 cup chopped red onion
1/2 cup shredded carrots
2/3 cup light mayonnaise or salad dressing
1/3 cup packed brown sugar1 tablespoon cider vinegar
½ teaspoon salt
1/2 cup roasted, unsalted cashews

Recipe Preparation

Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool pasta and pea pods.

In a large bowl combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots in a large bowl.

Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad. Refrigerate for several hours to overnight. Just before serving fold in the cashews.

Chicken & Cashew Pasta Salad Recipe by mealtime

Barbecue chicken pizza Recipes

Barbecue chicken pizza

Recipes Ingredients

1 cup pizza sauce
1 12-inch Italian pizza crust
8 green pepper rings
1 tomato, sliced
1 cup mushrooms, sliced
4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed
2 tablespoons barbecue sauce
1 cup reduced-fat mozzarella cheese, shredded

Recipes Directions

Preheat the oven to 400 F.

Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.

Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.

Nutritional Analysis(per serving)

Serving size: 2 slices
Calories : 333
Cholesterol : 35 mg
Protein : 23 g
Sodium : 961 mg
Carbohydrate : 44 g
Fiber : 3 g
Total fat : 8 g
Potassium : 335 mg
Saturated fat : 3 g
Calcium : 220 mg
Monounsaturated fat : trace

Barbecue chicken pizza Recipes by Mayoclinic

White Chicken Chili Recipe

Recipe Ingredients

1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)

Recipe Directions

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).

Nutritional Analysis(per serving)

Serving size: About 2 cups
Calories : 376
Cholesterol : 22 mg
Protein : 25 g
Sodium : 474 mg
Carbohydrate : 60 g
Fiber : 12 g
Total fat : 5 g
Potassium : 845 mg
Saturated fat : 2 g
Calcium : 232 mg
Monounsaturated fat : 1 g

White Chicken Chili Recipe by mayoclinic

Scrunchy Sweet and Sour Chicken Recipe

This recipe is for sweet and sour chicken but you can substitute pork tenderloin or lean beef instead. If time is short, you can use commercial sweet and sour sauces that are available in the Asian food section of your supermarket.

Recipe Ingrediants

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Recipe Directions

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.

Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.

Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.

Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.

Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.

Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.

Scrunchy Sweet and Sour Chicken Recipe by free-gourmet-recipes

Recipe-Oven Fried Coconut Chicken

Recipe Ingredients

1-1/2 cups flaked coconut, loosely packed
1 cup seasoned breadcrumbs
1/4 cup unsalted butter, melted
2 eggs, beaten until foamy
2-1/4 lbs. chicken pieces

Recipe Instructions

Preheat oven to temperature 350°F. Combine coconut and breadcrumbs ina shallow dish. Season with salt and pepper to taste. Pour meltedbutter into a baking pan. Dip chicken in egg, one piece at a time,then roll in coconut mixture. Arrange chicken skin side down inpan. Bake 25 minutes. Turn chicken, and bake another 25minutes, until cooked through and golden.

Recipe-Oven Fried Coconut Chicken by chefs