Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
LOVE Ina Garten! Watched her make this recipe yesterday and then looked it up online to discover this post. Made it last night and it came out great. I used skin-on, bone-in split chicken breasts which is what my grocery store had available and it worked. Would have preferred bone out...
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...
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...
Herb-Roasted Turkey Breast a la Ina Garten recipe: rave reviews--moist
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 ...
The recipe is for a bone in breast. I start it uncovered then when the breast turns brown I loosely tent it with foil til it’s done. Rubbing the herb paste under the skin keeps it moist but I put the wine in the pan plus some chicken stock cuz it seems to evaporate pretty ...
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut...