♥ asked:
I have asked for baked chicken recipes and combined a few to come up with my own, but have never tried it, and am a new cook, so I need opinions! I have a pack of 3 boneless skinless chicken breasts. Should I drizzle with olive oil or white wine first? Then I was thiking of generously sprinkling with Emeril’s Essence (a blend of seasoning), garlic powder, salt, and black pepper…then baking at 350 for about 30 min. How does that sound? Any suggestions as far as different spices or any other changes? Thanks for your help!
I have asked for baked chicken recipes and combined a few to come up with my own, but have never tried it, and am a new cook, so I need opinions! I have a pack of 3 boneless skinless chicken breasts. Should I drizzle with olive oil or white wine first? Then I was thiking of generously sprinkling with Emeril’s Essence (a blend of seasoning), garlic powder, salt, and black pepper…then baking at 350 for about 30 min. How does that sound? Any suggestions as far as different spices or any other changes? Thanks for your help!
Tags: Black Pepper, Boneless Skinless Chicken Breasts, Drizzle, Garlic Powder
October 21st, 2007 at 7:09 am
sounds good. I would drizzle the white wine first, then the olive oil. Other wise the oil will prevent the wine from soaking in, I think. You might consider marinating the chicken in a zip lock bag with all those ingredients.
October 22nd, 2007 at 4:10 am
I think that sounds delicious. Maybe you could marinate them for about an hour in a mixture of wine and a bit of oil. I would then sprinkle with the Emeril’s essence and baked.
hey – I mught make that for supper tonight.!
October 24th, 2007 at 7:04 am
It sounds good,,, I may ever try it myself…………..
October 24th, 2007 at 7:40 pm
Drizzle with olive oil and season to taste. You might need to bake it longer than that (ovens vary) If you don’t have and “instant read thermometer” it is a good investment for less than 10 dollars) You can add a small amt of the wine in the bottom of the roaster.
October 27th, 2007 at 3:06 am
Boneless skinless chicken breasts are about the easiest thing to prepare. White wine will cokk off and give them a remarkable flavor. However avoid over cooking them because without the skin the will be dry. Emerils seasoning sounds fine. On the olive oil, you can’t go wrong there either. What ever your preference for flavor. Now I am hungry.
October 28th, 2007 at 1:47 am
Sounds good!
You may need to cook longer, depending on the thickness. Usually, breasts cooked in a 375 degree oven take about 45 min. To make sure they don’t dry out, consider wrapping them in foil. The oil and wine will help keep them moist and almost poach in the juices.
October 28th, 2007 at 2:52 pm
I wouldn’t drizzle with olive oil. You’ve got a healthy piece of poultry there, and although olive oil is an omega 3 fat, you don’t need to add it for no reason. White wine would be fine I guess. Personally, I like to add the seasonings and then just bake or grill. Also, you could use a half cup of fat free chicken broth with the wine which would be delicious.
October 29th, 2007 at 2:34 pm
Sounds good. I have a recipe that i think you sould try. Get some chicken wings drizzle with olive oil. Then sprinkle with garlic powder, thyme, salt and pepper and cook for 30 min at 350. They are awesome and delicious… Good luck!
October 31st, 2007 at 3:29 pm
Sounds good but do marinate the chicken for atleast an hour with all the ingredients including white wine.This will help in soaking the wine and the other spices giving the chicken a rich flavor. You can then drizzle the olive oil on it just before baking. Happy eating!!!
November 2nd, 2007 at 4:00 am
I love COARSE GRIND Garlic Salt with Parsley , I use it on EVERYTHING…
there are many diff ways you can bake chicken… What you have currently sounds like it will work just fine. Grilling is also another option, at Kraft Foods.com there is a Grilled Chicken Bruchetta…. Soooo Delish!
I have also done the “smothered” breasts…
Take the chicken breasts , coat them with egg and then bread crumbs… sautee in pan with olive oil .. so that each side is browned… NOT COOKED THRU!!
place in a baking dish for 45 minutes covered with foil. While thats baking … mix a cream of … basically anything.. but i use chicken or mushroom… with 1/2 can of milk in a bowl and set aside… the last 15 min… pour :gravy mix over breasts.. and sprinkle with some cheese…. tastes oooh so good with some white rice and veggies!!!
another GREAT site I use ALL of the time is….
just snoop around… it comes up with amazing recipies… its like a google for recipies only!!
November 5th, 2007 at 12:47 am
Marinate the breasts for a few hours in the wine and herb mix. The best way to do this is take a ziplock bag, put the chicken in, add the wine and herb mix, seal it and put it in the fridge for at least 3-4 hours. Make sure that the chicken is thawed, of course.
After you have done this, take the chicken out, place on a baking sheet, drizzle a little olive oil over the top and give the breasts a good rub. (no pun intended!!). This will help carmalize the skin, and give it that nice golden color, while keeping the meat moist and juicy. (My god, that sounds…..)
You can then add a little more herbs and spice before you place them in the oven.
Let them cook for approximatly 25-40mins, dependining on hte size of hte breasts. Best way to check, is to take a knife and cut the thickest piece of the meat to insure that it is cooked all the way through.
If these are boneless skinless breasts, place them in a deep dish and add the marinade to the bottom. Cover and cook. If you want them crispy on the outside, just remove the covering about 5 mins before you pull them out, and crank your oven on broil. Keep an eye on them not to burn the tops!
After you cook them, let them sit for a few minutes to cool down, and redistribute the juices through the meat.
When you serve them, take the left over marinade that remains in the bottom of the pan, add a little butter to it, and cook it down to a nice sauce on your stove top, stirring regularly. Top of your chicken with this and voila’. Instant, “Best damb breasts I ever sunk my teeth into”, dinner.
Enjoy
November 6th, 2007 at 5:13 pm
You are on the right path. Double the amount seasoning you would generally use and add it to a cup of flour. Toss your chicken breast in this, and shake off any excess flour. Sautee this in a pan in olive oil, until it’s almost done. Take the chicken out fo the pan and add the wine. If your not too experienced, I would turn off the fire before you add the wine to the pan. Then add an equal amount of chicken stock, you could use water, but you will need to season it. Then add the chicken back to the pan and let it cook up. Yum. This is a very similar recipe to chicken marsala. Check that out if you like mushrooms.