Food recipes
Herbed Chicken Breasts
Herbed Chicken Breasts
Ingredients:
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1/2 green bell pepper, seeds and ribs removed, and chopped
4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves
1 cup Herbed Tomato Sauce or purchased marinara sauce
1/2 cup dry white wine
1/2 cup Chicken Stock or purchased stock
2 tablespoons chopped fresh oregano or 2 teaspoon dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 bay leaf
Directions:
Salt and freshly ground black pepper to taste
1. Heat oil in a medium skillet over medium-high heat. Add onion, garlic, and green
bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
Scrape mixture into the slow cooker.
2. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat, and
arrange chicken on top of vegetables. Combine tomato sauce, wine, stock, oregano,
thyme, rosemary, and bay leaf in a small bowl. Pour mixture over chicken.
3. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until chicken is cooked
through, tender, and no longer pink. Remove and discard bay leaf, season to taste with
salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cubes of veal, and increase the cooking time by 2 hours on Low or 1
hour on High.
The history of marjoram and oregano are inseparable. It was believed that the Greek God Venus
created the plants, and the herb was said to the favorite of Arphrodite. Oregano has been long
referred to as wild marjoram, and, in fact, oregano means marjoram in Spanish. However, although the
Mediterranean variety of oregano closely resembles and is closely related to marjoram, they are
different herbs.
Turkey Tonnato
This is one of my favorite summer dishes because cooking the turkey in the slow
cooker means the kitchen doesn’t get hot! And the chilled turkey with tuna sauce is a
delicious combination.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker plus 8 hours to chill
1 (2-pound) boneless, skinless turkey breast half
Ingredients:
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1/2 green bell pepper, seeds and ribs removed, and chopped
4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves
1 cup Herbed Tomato Sauce or purchased marinara sauce
1/2 cup dry white wine
1/2 cup Chicken Stock or purchased stock
2 tablespoons chopped fresh oregano or 2 teaspoon dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 bay leaf
Directions:
Salt and freshly ground black pepper to taste
1. Heat oil in a medium skillet over medium-high heat. Add onion, garlic, and green
bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
Scrape mixture into the slow cooker.
2. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat, and
arrange chicken on top of vegetables. Combine tomato sauce, wine, stock, oregano,
thyme, rosemary, and bay leaf in a small bowl. Pour mixture over chicken.
3. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until chicken is cooked
through, tender, and no longer pink. Remove and discard bay leaf, season to taste with
salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cubes of veal, and increase the cooking time by 2 hours on Low or 1
hour on High.
The history of marjoram and oregano are inseparable. It was believed that the Greek God Venus
created the plants, and the herb was said to the favorite of Arphrodite. Oregano has been long
referred to as wild marjoram, and, in fact, oregano means marjoram in Spanish. However, although the
Mediterranean variety of oregano closely resembles and is closely related to marjoram, they are
different herbs.
Turkey Tonnato
This is one of my favorite summer dishes because cooking the turkey in the slow
cooker means the kitchen doesn’t get hot! And the chilled turkey with tuna sauce is a
delicious combination.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker plus 8 hours to chill
1 (2-pound) boneless, skinless turkey breast half
Printed from https://recipe.bluelayer.org/recipe/68350/herbed-chicken-breasts