Free Recipe Herb-Roasted Chicken Breasts
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Herb-Roasted Chicken Breasts Recipe
3 Garlic cloves; diced/mashed,
-(or 1 Tb. frozen minced,
-defrosted)
1 ts Dried rosemary
1 ts Dried thyme
6 lg Chicken breast halves
2 tb Olive oil; up to 3
1/3 c Dry white wine
Herb-Roasted Chicken Breasts Preparation
Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and it”s fine. It”s pretty low-fat too. You”ll need an oven plus a broiler/grill. Source: Bon Appetit, 5/97 (N.B. I don”t particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices) Oven to 375o Arrange chicken in roasting pan. Sprinkle w/salt/pepper. Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil until skin browns (or 4 mins if using chicken w/o skin). Serve warm w/juices poured over. Enjoy and shana tovah! Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@amcha.org> on Sep 11, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Herb-Roasted Chicken Breasts?
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