Maindish - Ina garten chicken breast recipes

Author: Gladys Harvey  

Get Parmesan Chicken Recipe from Food Network Parmesan Chicken from Barefoot Contessa. Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Lemon Chicken Breasts

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by: Ina Garten
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
Nutrition:
  • Calories: 393 calorie
  • Fat: 19.5 grams
  • Saturated Fat: 3 grams
  • Cholesterol: 145 milligrams
  • Sodium: 745 milligrams
  • Carbohydrate: 3 grams
  • Fiber: 0.5 grams
  • Protein: 49 grams
  • Sugar: 0 grams
How to cook:
  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Notes: Barefoot Contessa Makes Chicken Piccata, Chicken Piccata RECIPE COURTESY OF INA GARTEN Level: Intermediate Discard the Duration: 6:56

Barefoot Contessa Makes Lemon Chicken Breasts

Chicken with the flavors of Provence makes a surprisingly easy dinner! Subscribe to Food Duration: 3:48

Barefoot Contessa Makes Chicken Piccata

Chicken Piccata RECIPE COURTESY OF INA GARTEN Level: Intermediate Discard the Duration: 6:56

How to Make Ina's Parmesan Chicken

Parmesan Chicken Recipe courtesy of Ina Garten WATCH Ina's Parmesan Chicken (04:10 Duration: 4:22

Parmesan Chicken

Get Parmesan Chicken Recipe from Food Network
Provided by: Ina Garten
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 16
Ingredients:
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
How to cook:
  1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Notes: A Review of Ina Garten's Lemon Chicken Breasts, Then, add tons of chopped garlic to infuse the oil with garlicky goodness. Stir in lemon juice and zest, some dried and fresh herbs, and a

Parmesan Chicken

Parmesan Chicken
Parmesan Chicken from Barefoot Contessa. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes.
Yields: 6 servings
Number of ingredients: 1
Ingredients:
  • ¼ cup freshly squeezed lemon juice (2 lemons) ½ cup good olive oil Kosher salt and freshly ground black pepper
How to cook:
  1. Measure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper and whisk together.
Notes: Parmesan Chicken, 6 boneless, skinless chicken breasts; 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 extra-large eggs; 1¼ cups seasoned dry bread

Ina Garten's Lemon Chicken Breast

Ina Garten's Lemon Chicken Breast
A no-fuss main that's perfect for entertaining or a weeknight dinner - no wonder it's Ina's favorite dish from her book Barefoot Contessa "how easy is that".
Provided by: Priscilla
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • ¼ cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts (skin on (6 to 8 ounces each))
  • 1 lemon
How to cook:
  1. Preheat the oven to 400 F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Notes: 10 Best Barefoot Contessa Chicken Breast Recipes, The Best Barefoot Contessa Chicken Breast Recipes on Yummly | Baja Chicken Breast, Easy Shredded Chicken Breast Hack, Grilled Chicken Breast Masada.
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