Rosemary Split Chicken Breast Recipes

Heat skillet over medium high heat.

Rosemary split chicken breast recipes. I love oven baked chicken breasts because they re quick and easy but baking with the bone in and skin on adds extra flavor and keeps the chicken. Bring to a boil scraping pan to loosen browned bits. Crushed dried rosemary rosemary and chicken go well together if you have fresh herbs you may substitute them. In a large resealable plastic bag combine the wine or broth plus lemon juice 1 tablespoon oil soy sauce rosemary garlic sugar and pepper.

Put each split chicken in a re sealable plastic bag. Refrigerate for at least 1 hour. Seal bag and turn to coat. Bone in split chicken breasts this very economical cut of chicken stays juicy through the cooking process and gets a ton of flavor from roasting on the bone.

Cut chicken in half lengthwise along backbone cutting to but not through other side. Place the chicken breasts skin side up on a sheet pan or baking dish and rub with olive oil. Whisk together all ingredients except chicken. Rub chicken breasts with olive oil and garlic.

Olive oil use extra virgin olive oil for this application since you will taste it use just enough to coat chicken. Stir in remaining 1 4 teaspoon salt and 1 4 teaspoon pepper. Seal bags removing as much air as possible and massage marinade around chicken to coat evenly. Sprinkle with the garlic rosemary salt and pepper making sure to rub some of the mixture under the skin.

Place chicken breast side down on a cutting surface. Pour garlic mixture over chicken reserving 1 8 cup. Serve sauce with chicken. Seal bag and massage marinade into chicken.

Split chicken breasts are juicy and tender on the inside with a delicious crispy herb crusted skin on the outside roasted chicken never tasted so good. Place chicken breasts in a resealable plastic bag. Chicken breasts also called split breasts roughly 2 3 pounds of chicken meat that yields approximately 6 ounces of cooked chicken per 10 ounces of raw chicken breast ie 2 5 lbs x 16 oz lb 40 oz raw or 24 oz cooked chicken breast or 6 servings at 4 oz each. Add broth juice and rosemary sprig.

Reduce heat and simmer 20 minutes or until broth mixture measures 1 3 cup. Place chicken breast side up in a large shallow dish. Whisk garlic olive oil rosemary mustard lemon juice ground black pepper and salt together in a bowl. Roast for 40 60 minutes until the chicken reaches 165 degrees in the thickest part.

Let stand for 30 minutes at room temperature. Preheat oven to 400 degrees f. Olive oil extra virgin to pan sear your chicken breasts and for baking. Sprinkle with salt black pepper rosemary and basil.

Convectional or 425 degrees f. Divide marinade evenly between bags.