2 bone.in skin.on chicken breasts -- simply delicious ideas please?
I made soup and chicken salad this week.... two breasts left, LOL. So I am looking for something else to do with two bone-in skin-on chicken breasts tonight. Past endeavors have included very successful epicurious recipes roasting the breasts at 450 with grape tomatoes and marjoram, or with lemon and garlic. In the mood to add something tasty and different to the repertoire... I could always roast simply and add to enchiladas, too, but I want some other chow inspiration!
This isn't ritzy or "epicurian", but it's one of my "go to's" for bone-in skin-on chicken breasts.
Breezy Chicken Parisienne
One pkg. (usually containing 2-3) bone-in, skin-on, split chicken breasts
One can Cream of Mushroom soup (the regular condensed version, NOT the “non-fat" one)
1/2 to 3/4 soup-can of dry sherry
1-2 tablespoons unsalted butter
One 8 oz. pkge. fresh button mushrooms, cleaned & sliced, OR one 8 oz. can mushroom pieces, drained
One 8 oz. container sour cream
freshly ground black pepper
paprika (sweet or hot)
Preheat oven to 350.
In a pan large enough to hold all sauce ingredients except chicken, saute fresh mushrooms (if using) in butter until brown & tender. Remove from heat. Stir in can of soup, & use soup can to measure in 1/2-3/4 can of dry sherry. Stir to combine. (If using canned mushrooms, just drain & combine with other ingredients.)
Place chicken pieces skin-side down in greased baking dish. Place in center of oven & bake for 20 minutes. After 20 minutes, turn chicken pieces skin side up & continue to bake for 10 minutes. Pour sauce (reserving saucepan) over & continue cooking until done (depending on the size of the pieces, another 10-20 minutes).
When done, turn off oven, remove chicken pieces to a plate, & scrape sauce & juices back into the reserved saucepan. Place chicken back into baking dish & back into turned off oven with door ajar to keep warm.
Meanwhile, over medium/low heat, add sour cream to sauce in saucepan & heat just until warmed through. (Overheating or boiling will cause sour cream to curdle. Won't affect the taste, just won't look as nice.)
Serve chicken with plain white rice - both with sauce poured over & sprinkled with a little paprika & freshly ground pepper to taste - along with plain boiled buttered baby carrots & a green salad.
What I like to do that is simple and delicious is stuff them with a mixture of chopped fresh parsley, dried breadcrumbs, grated Parmesan cheese and the zest of one lemon. Add salt and pepper to the mixture and tuck it under the skin of each breast.
Roast at 450*, until skin is crispy and chicken is cooked through.
IF you like goat cheese, this one from Epicurious is *magical*...nom nom nom...I've made this many many times and everyone is like "oooh, can I lick the pan???" But one of the reviewers used FETA instead and it worked...the chicken flesh stays so very moist...and it's not a bad idea to increase the amount of stuffing a little--ooh, bits of the cheese gets onto the roasting pan in all the chicken juices and browns up...and oh, dear...it's too good--pretty easy to do and the result is quite tasty and elegant:
I'm on a yogurt-marinated chicken kick at present and can't recommend it highly enough. Tons of recipes on the web but I just kind of wing it w/ no-fat plain Greek yogurt and any combo of seasonings and or herbs. Made bone-in breasts a couple night ago that I marinated for approx. 1 hour in the yogurt w/ salt, pepper, lime juice, olive oil and smoked cumin and then broiled (about 6 inches from broiler) for about 10 minutes or so per side (depends on how thick the chicken is) flipping midway. Very delicious and quick/easy.
Also great w/ grated ginger and/ or garlic.