Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in th...
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
It’s no surprise that the most popular recipe on She’s Cookin’ is Ina Garten’s Lemon Chicken Breast that I shared from the beloved Barefoot Contessa, Ina Garten, when her cookbook, “BarefootContessa, how easy is that” was released in 2010. Chicken continues to be the most popular ...
Pour it over some pat-dried chicken, tuck in some lemon slices under the skin, and roast in the oven! To make it ahead of time, simply pour the sauce over the chicken, cover, and refrigerate until ready to go into the oven.Ina Garten’s Lemon Chickenwill taste even better after that...
I first had this in Vegas at The Triple George restaurant 8 years ago and we go back every year for our anniversary. Once a year isn’t enough for this dish. This is spot on! Thank goodness ! I couldn’t find seafood stock at my local stores so I improvised with chicken stock and...
Herb-Roasted Turkey Breast a la Ina Garten recipe: rave reviews--moist
This is probably the BEST roast chicken breast recipe I have ever made/eaten. I used red wine the first time and it was devine too. Moist and insane flavor. +2 Comment Smccart001April 8, 2024 rated 3 of 5 stars Huge Ina fan here, but this was not one of my favorite Ina re...
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pul...
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
I also found out instead of using breast pieces it is easier to use the tenderloins from the chicken which makes more but you can cut them up with poultry scissors after they have cooled. Thanks, Ina Garten +2 Comment Flo S.January 27, 2016 rated 5 of 5 stars I made mine ...