230 thyme roasted chicken breasts Recipes

chicken breasts (bone-in, skin-on ), salt, divided, pepper, divided, dried thyme, divided, butter, onion, finely chopped, dry white wine or 15 ml wine vinegar, real whipping cream, liquid honey

olive oil, divided, shiitake mushroom caps, thinly sliced, leek, white part only, thinly sliced and cleaned, fresh thyme, chopped (divided ), salt, divided, fresh ground black pepper, divided, boneless skinless chicken breast halves

boneless skinless chicken breast halves, fat discarded,washed,patted dry,and gently pounded to 1/4 inch thickness, goat cheese, mild or aged,at room temperature, fresh spinach, stemmed,washed,drained,and coarsely chopped, extra virgin olive oil, garlic, minced, shallots, minced or 1/4 cup chopped onion, minced fresh thyme leaves or 1 tsp dried thyme, lightly crushed, drained chopped jarred roasted red pepper (optional), chopped pitted kalamata olives or 3 -4 tbsp other mediterranean olives, chopped capers, chopped toasted walnuts, balsamic vinegar, butter (preferred ) or 2 tbsp olive oil, for brushing chicken,divided, sweet paprika (optional), chopped fresh parsley leaves (optional)

water, fresh thyme, fresh rosemary, boneless skinless chicken breast, extra virgin olive oil, leaves fresh basil, country bread, pesto sauce, fresh mozzarella cheese , evenly sliced, roasted red peppers, salt and pepper

chicken breasts, pounded thin, goat cheese (such as chevre), frozen spinach, thawed and drained, onion, diced, chicken broth, lemon juice, lemon zest, flour, garlic cloves, minced, red pepper flakes, fresh parsley, chopped, dried thyme, roasted red peppers, diced, salt, pepper, toothpicks

chicken breast, bone-in (i usually remove the skin), dried sage, fresh ground pepper , to taste, soy sauce, dried thyme, red currant jelly, balsamic vinegar

olive oil, white wine, dried onion flakes, lemon , zested, fresh garlic clove, dried thyme, dried rosemary, crushed, ground sage, dried marjoram, salt, ground black pepper, hot pepper sauce, chicken breast halves, bone-in with skin

rich chicken stock, chicken bones, chopped, spanish onions, quartered (skin left on ), head celery, coarsely chopped, carrots, coarsely chopped, olive oil, salt and freshly ground black pepper, bay leaves, whole peppercorns, flat-leaf parsley, stems only, fresh thyme, recipe rich chicken stock , recipe follows, ancho chiles , soaked in water to soften, dried porcini mushrooms , soaked in water until soft, drained, and chopped, hominy, roasted chicken breasts, skin removed and meat shredded, chopped fresh cilantro leaves, salt and freshly ground black pepper, shredded white cheddar, fried blue and white corn tortillas, for garnish , recipe follows, or store bought tortilla chips, crumble

yukon gold potatoes, diced, canola oil, divided, boneless chicken breasts with skin, kosher salt and freshly ground black pepper, sliced bacon , pancetta, salami or ham, chopped, sized red onion, diced small, toasted and chopped pecans, sherry vinegar, chopped thyme leaves, chopped parsley leaves, chicken stock, unsalted butter, diced, jalapeno peppers, seeded and thinly sliced

boneless skinless chicken breasts, onions (your favorite ), garlic cloves, salt, fresh ground black pepper, thyme, rosemary, fresh, lemons, oil (for rubbing)

chicken breasts, bone-in with skin, white navy beans , presoaked (overnight is best), yellow onion, peeled and cut in 1/4 in. dice, carrots, peeled and cut into 1 inch dice, white pearl onions, peeled, garlic cloves, crushed, button mushrooms, washed, bay leaves, fresh thyme, fresh rosemary, low sodium chicken broth, canola oil, butter, salt and pepper

flour, whole wheat flour, sugar, dry mustard, baking powder, baking soda, kosher salt, buttermilk, unsalted butter, melted, eggs, chopped fresh thyme, roasted chicken , recipe follows, dijon cream sauce , recipe follows, special equipment : a waffle iron, boneless chicken breasts, skin on, clarified butter** see cook s note, kosher salt and freshly ground pepper, for seasoning, heavy cream, chopped fresh thyme leaves, dijon mustard, grainy dijon mustard, kosher salt

olive oil, whole chicken breasts, bone in & skin on (about 2#), salt and pepper, garlic cloves, peeled, shallots, peeled & halved, potatoes, cubed (about 1#), winter squash, peeled and cubed (about 1#), thyme, rosemary, fennel bulbs, cored & cut into wedges, dried fruit (apricots, plums, cherries, apples, etc. all work quite well), chicken broth, white wine (or milk, if you prefer), flour, chopped fresh thyme

vegetable oil, sliced portabella mushrooms, montreal roasted garlic chicken seasoning, dried thyme, boneless skinless chicken breasts, fat-free chicken broth, cornstarch

olive oil, torn spinach, garlic cloves, minced, skinned, boned chicken breast halves, pepper, salt, x 1-inch) strips bottled roasted red bell pepper, low-salt chicken broth, dry white wine, salt, black peppercorns, bay leaves, basil sprigs, thyme sprigs, tarragon sprigs, trimmed baby carrots, trimmed brussels sprouts, boiling onions, red potatoes , each cut into 4 slices, chopped fresh flat-leaf parsley

red bliss potatoes , well scrubbed, heads garlic, separated into unpeeled cloves, olive oil, coarse salt and freshly ground black pepper, unsalted butter, shallot, minced, garlic, peeled and minced, fresh chanterelle mushrooms, trimmed, cleaned, and cut if large, fresh thyme , leaves picked and chopped, chicken stock, canola oil, unsalted butter, boneless chicken breast halves, skin on, coarse salt and freshly ground white pepper to taste, rosemary, about 6 inches long, coarsely chopped, dry white wine, cognac, white chicken stock, minced fresh chives

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

chicken wings, onion, chopped, carrots, chopped, chicken stock or canned low-salt chicken broth, dry white wine, fresh sage leaves, chicken breast halves with skin and ribs, chicken thighs, vegetable oil, chilled butter, shallots, chopped, madeira, chopped fresh thyme, chopped fresh sage, carrots, peeled, sliced diagonally (about 1 1/2 cups), frozen peas