25 baked chicken breast with rosemary and thyme Recipes

boneless skinless chicken breasts, artichoke hearts, quartered, dried cumin seed, dried thyme, dried rosemary, garlic, minced, onion powder, garlic powder, dried red pepper flakes, dried oregano, dried sage, sea salt, black pepper, freshly ground, cream of mushroom soup, feta cheese, crumbled, parmesan cheese, breadcrumbs

reduced-sodium chicken broth, diced red potatoes, celery ribs, chopped, onion, finely chopped, water, chicken bouillon granules, dried rosemary, crushed, garlic powder, dried thyme, pepper, king arthur unbleached all-purpose flour, fat-free evaporated milk, frozen mixed vegetables, thawed and drained, cubed cooked turkey breast, king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, baking powder, salt, fat-free milk, divided, canola oil, paprika

boneless skinless chicken breasts, butter, melted, onion, grated, garlic clove, pressed, dried thyme, salt, pepper, dried rosemary, dried sage, dried marjoram

macintosh apples, peeled and cored, unsalted butter, divided, chopped fresh herb mix (recommended : a blend of sage, thyme, and rosemary), salt and freshly ground black pepper, disks pre-made pie dough , each 6-inches in diameter, grated extra-sharp cheddar cheese, divided, fresh fennel, thinly sliced, boned quail , breast bones removed, red wine, dried blueberries, vegetable oil, chicken stock, note : the croustade can be assembled up to a day ahead and baked to serving. the quail can be marinated for up to 12 hours prior to cooking.