Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Biography

Source:- Google.com.pk

Crunchy Buffalo Baked Chicken Recipe | Buffalo Chicken Recipe 

We all have a favorite comfort food – that one food that can instantly make your day seem a little better just by showing up on your plate.  Maybe in your case it’s spaghetti and meatballs, or old fashioned meatloaf and mashed potatoes.  For my husband John, it’s Buffalo wings.  Since he’s from the Buffalo area, it makes sense.  But now I’ve started to crave those spicy little wings too.  They say that after you’ve been married a while you start to take on each other’s traits, so perhaps that explains it.

If you are a fan of Buffalo wings, or just hot sauce in general, you have to give this chicken a try.  It couldn’t be easier, it’s low fat, and tremendously satisfying.  This is one of those recipes that you can throw into the meal plan on short notice because the ingredients are easy to keep on hand.  Just add some simple steamed veggies, maybe a salad, and dinner is ready in under 30 minutes. It’s a no-brainer recipe that you’ll love adding to your weeknight routine.

John and I are big fans of Frank’s hot sauce, but the kids are still a bit too young to have developed a taste for such sophisticated flavors.  When I make this dish I just switch out the hot sauce for a beaten egg for their portion.

 

buffalo baked chicken 300x199 Crunchy Buffalo Baked Chicken Recipe

2-3 slices of bread, whole grain or gluten free

1 Tablespoon unsalted butter, melted (or use a dairy-free substitute such as soy butter)

1/3 cup Buffalo style hot sauce (such as Frank’s)

4 boneless, skinless chicken breasts

Preheat oven to 400 degrees.  Cover a baking sheet with parchment paper (for easier clean up).  Set aside.

Place bread slices into the bowl of a food processor and pulse a few times, until your left with medium-sized breadcrumbs.  Place breadcrumbs on a plate.

Combine butter and hot sauce in a shallow bowl.  Place bowl next to breadcrumbs.

Rinse chicken breasts and pat dry with paper towels.  Place one chicken breast into the hot sauce and turn to coat.  Place chicken breast on top of breadcrumbs and gently press down.  Turn over and repeat.  Place chicken breast onto baking sheet. Repeat with remaining chicken breasts.

Bake for 15-20 minutes, or until the internal temperature reaches 165 degrees.

Baking instead of deep-frying makes these mouth-watering chicken fingers easier to prepare and lower in fat.

Super Easy Oven Baked Buffalo Chicken Fingers Ingredients

1/4 cup buffalo wing hot sauce

1 1/4 cups Progresso® plain panko crispy bread crumbs

1/2 teaspoon paprika (I add extra paprika as well as some cayenne because I like mine a bit more spicy)

1/4 teaspoon salt

2 tablespoons butter or margarine, melted

1 lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips

Directions

Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray)

In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture. Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.

These can be served with celery and a ranch dressing but the ranch dressing is not calculated into the nutritional info.

(Found this recipe on the Progresso® website, tried it and loved it.)

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Buffalo Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Biography

Source:- Google.com.pk
Boneless, skinless chicken breasts are a dieter's best friend and an excellent source of lean protein. One 4-ounce serving of boneless, skinless chicken contains 2.5 g of fat and 23 g of protein. These breasts are low in fat, but dry out quickly if cooked using a dry-heat method such as baking.If your chicken breasts are different thicknesses, pound them using a meat mallet until they are roughly the same thickness. The thickness affects the cooking time of your meat, and baking chicken breasts until the thicker ones are cooked can leave the thinner breasts dried out and leathery.Brush the pan with 2 tablespoons of olive oil. Place the boneless, skinless chicken breasts on the baking dish; brush them with olive oil. The olive oil creates a brown, slightly crispy outside that keeps the chicken moist.Rub your seasonings on the chicken. Lemon pepper, a barbecue dry rub or a garlic herb seasoning are all good choices.
Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/gas 9. There's no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. 

Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken's cavity, with the bunch of herbs.

To cook your chicken
Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes. If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. 

Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy. 

To carve your chicken
Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.

Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other. 

When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg.
Nutritional Information Amount per serving:
Calories 553 28%
Carbs 10.2g 4%
Sugar 6.7g 7%
Fat 36.7g 52%
Saturates 9.3g 47%
Protein 43.4g 96%

Of an adult's reference intake

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

How To Make Baked Chicken Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425 Biography

Source (Google.com.pk)
The price of meat just keeps going up.  This often means that in order to keep our meal plans budget friendly, we have to be more creative about using less expensive cuts of meat.  Of course we still want whatever we make to taste amazing!  This simple herb roasted chicken breast recipe is a perfect fit–easy, delicious, freezer-friendly, and made with bone-in chicken breasts or thighs, which tend to be much cheaper than their boneless counterparts.
To make it as part of a freezer cooking day, just split the marinade & chicken into multiple bags, then throw it right into the freezer–no cooking required!  Making it ahead of time is not necessary, though, as it is equally delicious just marinated at room temperature.  And don’t let the simplicity of the recipe fool you–this is another moist & flavorful meal that your family will absolutely go crazy for!
Here is what you need:
Herb Roasted Chicken Breast 3
1 cup olive oil
3 tablespoons dried onion
4 cloves garlic crushed
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon oregano
2 cups chicken broth
1 1/2 teaspoon season salt
1 teaspoon ground black pepper
1/3 cup fresh parsley, chopped
8 bone-in chicken breasts or thighs
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/03/HoneyLemonGarlic03.jpg
HoneyLemonGarlic03
Step 1: Crush garlic.
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/08/Herb-Roasted-Chicken-Breast-1.jpg
Herb Roasted Chicken Breast 1
Step 2: In a medium size bowl, prepare the basting sauce by combining olive oil, broth, onion, garlic, thyme, rosemary, sage, oregano, salt, pepper & parsley.
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/08/Herb-Roasted-Chicken-Breast-5.jpg
Herb Roasted Chicken Breast 5
Step 3: Be sure to label bags first then divide mixture into the 2 bags. Then add chicken to bags with basting sauce, massage basting sauce around chicken then freeze.
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/08/Herb-Roasted-Chicken-Breast-6.jpg
Herb Roasted Chicken Breast 6
Step 5: Thaw chicken and cook in shallow baking dish. Cover with tinfoil.
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/08/Herb-Roasted-Chicken-Breast-4-1024x682.jpg
Herb Roasted Chicken Breast 4
Step 6: Roast at 425 degrees F, if desired baste occasionally with pan drippings, cook for about 45-60 minutes, until meat is fully cooked. (Use a meat thermometer to be safe!) Once cooked,plate on a warm platter and spoon pan juices over top.
Tip: To make a complete meal, roast potatoes at the same time you are roasting the chicken. Toss potatoes in olive oil, salt, pepper, oregano and parsley.Roast uncovered on baking sheet.
image: http://www.livingwellspendingless.com/wp-content/uploads/2014/08/Herb-Roasted-Chicken-Breast-Vertical1-719x1024.jpg
Herb Roasted Chicken Breast Vertical
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Recipe: Herb Roasted Chicken Breast
Summary: This super flavorful chicken recipe is sure to be a new family favorite!
Ingredients
1 cup olive oil
3 tablespoons dried onion
4 cloves of garlic crushed
2 teaspoons dried thyme
1 teaspoon dried rosemary,crushed
1/2 teaspoon ground sage
1 1/2 teaspoons oregano
2 cups chicken broth
1 1/2 teaspoon season salt
1 teaspoon ground black pepper
1/3 cup fresh parsley, chopped
8 bone-in chicken breasts or thighs, with or without skin
Instructions
Crush garlic.
In a medium size bowl, prepare the basting sauce by combining olive oil, broth, onion, garlic, thyme, rosemary, sage, oregano, salt, pepper & parsley.
Be sure to label bags first then divide mixture into the 2 bags. Then add chicken to bags with basting sauce, massage basting sauce around chicken then freeze
Thaw chicken and cook in shallow baking dish. Cover with tinfoil.
Roast at 425 degrees F, if desired baste occasionally with pan drippings, cook for about 45-60 minutes. (Use a meat thermometer to be safe!)  Once cooked,plate on a warm platter and spoon pan juices over top.
Tip: Roast potatoes at the same time. Toss potatoes in olive oil, salt, pepper, oregano and parsley.Roast uncovered on baking sheet.
Preparation time: 5-7 minutes
Cooking time: 35-45 minute(s)

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Breast 425  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes Biography

Source (Google.com.pk)
The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep. You read that right. Cold. Season them well with olive oil and salt and pepper and then put them skin-side down in the skillet over medium heat.
Then just don't touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but all is good. As long as you watch your heat, it's almost impossible to burn or overcook these.
Once they have crisped nicely in the skillet, dot your thighs with lemon slices and fresh thyme sprigs and finish them in a 400-degree oven for another 13 to 15 minutes depending on the size.
If you're in doubt on the cooking time, leave them in for another few minutes. It's very hard to over-cook these guys.
One or two of these thighs makes a perfect weeknight dinner with a side salad and maybe a slice or two of garlic bread!
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Lemon Thyme Chicken Thighs
Serves 4
2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs
Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.
Place the thighs in a large, cold cast iron skillet skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.
When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes until they reach an internal temperature of 165° F. If you're in doubt, leave them in for another few minutes.
Serve thighs immediately.
Recipe Notes
Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.
Chicken thighs can vary wildly on weight. In the same package you may have some that weight 4-5 ounces and some that weigh as much as 8 ounces. Don't stress about it. You can cook them all together. Two smaller thighs or one larger one is a good serving size.
There needs to be a revolution in the poultry world. While many people think that boneless skinless chicken breasts are the end-all-be-all in a chicken recipe, chicken thighs deserve the real love.
When cooked correctly (which isn't hard), chicken thighs will make the most succulent chicken you'll ever eat, with a perfectly crispy skin.
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The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep. You read that right. Cold. Season them well with olive oil and salt and pepper and then put them skin-side down in the skillet over medium heat.
Then just don't touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but all is good. As long as you watch your heat, it's almost impossible to burn or overcook these.
Once they have crisped nicely in the skillet, dot your thighs with lemon slices and fresh thyme sprigs and finish them in a 400-degree oven for another 13 to 15 minutes depending on the size.
If you're in doubt on the cooking time, leave them in for another few minutes. It's very hard to over-cook these guys.
One or two of these thighs makes a perfect weeknight dinner with a side salad and maybe a slice or two of garlic bread!
Pin it button big
Lemon Thyme Chicken Thighs
Serves 4
2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs
Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.
Place the thighs in a large, cold cast iron skillet skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.
When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes until they reach an internal temperature of 165° F. If you're in doubt, leave them in for another few minutes.

Serve thighs immediately.

Recipe Notes
Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.
Chicken thighs can vary wildly on weight. In the same package you may have some that weight 4-5 ounces and some that weigh as much as 8 ounces. Don't stress about it. You can cook them all together. Two smaller thighs or one larger one is a good serving size.

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Chicken Thigh Recipes  Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast Biography

Source (Google.com.pk)
What is summer cooking, to you? For me, it means keeping things as simple as possible. In the summertime, I want meals that come together in one big pot, easy to cook and easy to reheat later. I want meals that taste like the garden, fragrant with herbs and bright flavors. I want hands-off meals, so I can retire to the back porch with a cucumber gimlet while my supper cooks.
Well, this braised chicken dish fits all those requirements beautifully.
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It's a simple dish — it needs just a few ingredients and one big pot. White beans and chicken cook together in the oven with shavings of lemon, which infuses them both with a summery lemon scent. At the end I stir in handfuls of chopped dill and add a swirl of mint pesto — garlicky and minty.
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Yes, you'll have to turn on your oven. But I promise it will be worth it. It will yield you herbed, creamy beans and tender chicken, with that garden-fresh taste of mint and garlic at the end.

The best part? This one-pot dish makes plenty of leftovers; you won't have to turn on your oven, your stove, or your grill for at least two more nights. And that, my friends, is summer cooking at its finest.
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Lemon Braised Chicken & Beans with Mint Pesto
serves 6 to 8
1 pound dried small white beans, such as flageolet
2 tablespoons olive oil
4 cloves garlic, minced
1 small white onion, diced
2 lemons
2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
2/3 cup finely chopped dill fronds

Place the dried beans in a large bowl and cover them with water. Soak for 24 hours, or at least overnight — topping up the water as the beans soak it up. Drain the beans and set aside.

Heat the oven to 350°F. In a 4-quart (or larger) Dutch oven or heavy ovenproof pot, heat the oil over medium heat. Add the garlic and onion and cook for 5 to 7 minutes, stirring frequently, until they are tender and the onion is nearly translucent. Add the drained beans and stir to coat the beans with the garlic, onion, and oil. Turn off the heat.

Take a sharp vegetable peeler and carefully peel one of the lemons. Peel it in wide strips, taking care that you remove only the top yellow layer of peel — you do not want any of the bitter white pith. Add all of this shaved lemon peel to the beans and stir. Juice the lemon and add the juice to the beans. (Reserve the second lemon for later.)

Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in the Dutch oven. Add water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Turn the heat to high and bring the water to a simmer. Cover the pot and put it in the oven.

Bake for 1 1/2 hours, or until the beans are very tender and creamy.

Slow Cooker Variation: Cook the garlic and onion as directed above, and stir in the soaked and drained beans. Transfer to a slow cooker insert. Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in the slow cooker. Add boiling water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Cook on LOW for 8 hours or until beans are tender, then proceed with the remaining steps in recipe.
Remove the lid from the pot, and take out the chicken and put it to the side on a plate. Remove the thyme stalks. Zest and juice the second lemon, and stir the zest and juice, along with the chopped dill fronds, into the beans. Shred or chop the chicken and place it back on top of the beans. Top with the mint pesto (recipe follows) and serve.
To serve, scoop up a spoon of beans, and top with chicken. Make sure each serving has a dollop of pesto as well. Serve with a green salad, and good bread to soak up the sauce.
Mint Pesto
makes 2/3 cup
4 packed cups mint leaves
1/3 cup blanched almonds
2 garlic cloves, roughly chopped
1/4 cup olive oil, plus more if necessary
Kosher salt and freshly ground black pepper
Blend all the ingredients in a small food processor or chopper until finely chopped. If not using immediately, store in the refrigerator with plastic wrap completely covering and touching the surface of the pesto to prevent oxidization.

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Baked Lemon Chicken Breast   Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms