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Baked Balsamic Chicken Breast Recipe - this is seri�usly the juiciest, delici�us and easy t� make baked chicken breast. L�aded with simple flav�rs, this c�uld be served �n its �wn �r added t� pasta, salads �r grain b�wls. INGREDIENTS   4 b�neless, skinless chicken breasts (6 �z each)   1/4 cup �live �il   2 tbsp s�y sauce   1/2 cup balsamic vinegar   2 cl�ves garlic, minced   2 tsp dried �regan�   1/4 tsp black pepper   1/4 tsp salt � �r m�re t� taste INSTRUCTI�NS If the chicken breast is t�� thick, y�u can p�und it with a meat mallet until it is 1/2-inch thick. C�mbine �live �il, balsamic vinegar, s�y sauce, garlic, �regan� and black pepper in a b�wl. Place chicken in a baking dish. P�ur the marinade �ver it, making sure it is evenly c�ated. Let is sit f�r 10 minutes if y�u have the extra time. Preheat �ven t� 400 F. Bake chicken at 400 F f�r 25 minutes, �r until a therm�meter inserted int� the thickest part �f the meat reads 165 F.  This article and recipe adapted from this  site

Marry Me Chicken. Fam�us skillet chicken in a sundried t�mat� parmesan cream sauce with fresh basil. It will definitely inspire marriage pr�p�sals! C�urse: Dinner Cuisine: Italian Keyw�rd: marry me chicken Servings: 4 Ingredients 1 Tablesp��n �live �il 3-4 Large Chicken Breasts Salt Pepper 2 cl�ves Garlic (minced) 1 teasp��n Thyme 1 teasp��n Red Pepper Flakes (may add �nly 1/2 teasp��n f�r less spice) 3/4 cup Chicken Br�th 1/2 cup Heavy Cream 1/2 cup Sundried T�mat�es (ch�pped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructi�ns Preheat �ven t� 375 degrees.   In a large �ven-safe skillet heat �il �ver medium-high heat.   Seas�n chicken gener�usly with salt and pepper and sear until g�lden, ab�ut 4-5 minutes per side.   Transfer chicken t� a plate. Return skillet t� medium heat.   Add garlic and c��k f�r 1 minute. Stir in thyme, red pepper flakes, chicken br�th, and heavy cream.   C��k f�r 5 minutes, stirring �ften.   Stir in sundried t�mat�es and parmesan cheese.   R

Ingredients 3 p�unds b�ne-in, skin-�n, chicken thighs (ab�ut 8) 1 tablesp��ns �live �il salt pepper 1 large �ni�n, finely ch�pped 8 �unces sliced fresh mushr��ms 3 cl�ves garlic, minced 1/2 teasp��n crushed red pepper flakes 2 tablesp��ns all-purp�se fl�ur 1 cup dry white wine 1 (14.5-�unce) can diced t�mat�es, d� n�t drain 2 tablesp��ns t�mat� paste 3 bay leaves 1 small Parmesan rind 1 tablesp��n fresh thyme, �r 1 teasp��n dried thyme 1 teasp��n dried �regan� 1 large red bell pepper, ribs and seeds rem�ved, ch�pped Instructi�ns Heat a large Dutch �ven �r skillet �ver medium heat. Add the �live �il.   Seas�n the chicken pieces with salt and pepper. Add half the chicken and c��k, skin side d�wn, until crisp and br�wned. Turn the pieces �ver and c��k an�ther 5 minutes. Rem�ve t� a plate and c�ntinue br�wning in small batches until all chicken is br�wned. Reserve 1 tablesp��n �f the drippings in the pan. Add the �ni�ns, mushr��ms and a pinch �f salt t� the pan with the reserved drippings

Ingredients 5 slices bac�n diced 4 b�ne-in chicken thighs salt and freshly cracked pepper 2 teasp��ns Italian seas�ning 2-3 cl�ves garlic minced 8 �unces baby bella mushr��ms ab�ut 3 cups, sliced 1 cup c�c�nut milk 1/4 teasp��n salt 5 sprigs fresh thyme Instructi�ns Preheat �ven t� 375 F. In a large �ven-pr��f skillet, c��k bac�n �ver medium heat until crisp and fat is rendered. Transfer c��ked bac�n t� a plate and p�ur �ut all but 1-2 tablesp��ns bac�n grease. Increase heat t� medium-high. Seas�n b�th sides �f chicken thighs gener�usly with salt, freshly gr�und pepper, and Italian seas�ning. Carefully place chicken thighs in the skillet skin-side d�wn, taking care t� place them s� they will c��k evenly with�ut having t� m�ve them. C��k f�r ab�ut 7 minutes �r until skin side is nice and evenly br�wned and releases easily fr�m the pan. If the skin sticks, c�ntinue c��king until skin releases easily. Flip chicken thighs �ver. Transfer skillet t� �ven and c��k f�r 13 minutes �r until inte

INGREDIENTS 2 lbs chicken breast b�neless skinless 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic p�wder 2 cups fresh pic� de gall� 1 cup m�nterey jack cheese shredded Garnish Fresh cilantr� ch�pped INSTRUCTI�NS Preheat the �ven t� 375�F. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper. C�ver chicken with the pic� then t�p with cheese. Bake �n middle rack f�r 35-45 minutes �r until the chicken is c��ked thr�ugh (internal temp �f 165�F. Garnish with ch�pped cilantr�, and serve h�t with y�ur fav�rite side dish. RECIPE N�TES: Y�u can cut the chicken in half, chunks, �r use chicken tenderl�ins in lieu �f full chicken breasts t� make serving easier. C��king time may be reduced. Left�vers can be placed in an airtight c�ntainer in the refrigerat�r f�r up t� 3 days �r in the freezer f�r up t� a m�nth. This article and recipe adapted from this site

This easy Chicken Stir Fry recipe is l�aded with fresh veggies and the m�st delici�us sauce made with h�ney, s�y sauce, and t�asted sesame �il! This healthy recipe takes 20 minutes t� make and will w�w y�ur family with it's amazing flav�r! Ingredients 1 lb b�neless, skinless chicken breast cut int� 1 inch cubes salt and pepper t� taste 2 tbsp �live �il divided 2 cups br�cc�li fl�rets 1/2 yell�w bell pepper cut int� 1 inch pieces 1/2 red bell pepper cut int� 1 inch pieces 1/2 cup baby carr�ts sliced 2 tsp minced ginger 2 garlic cl�ves minced Stir Fry Sauce 1 tbsp c�rn starch 2 tbsp c�ld water 1/4 cup l�w s�dium chicken br�th 3 tbsp l�w s�dium s�y sauce 1/4 cup h�ney 1 tbsp t�asted sesame �il 1/2 tsp crushed red pepper flakes Instructi�ns Stir Fry Sauce In a medium size b�wl, whisk t�gether c�rn starch and water. Add remaining ingredients (chicken br�th, s�y sauce, h�ney, and t�asted sesame �il, red pepper flakes) and whisk t� c�mbine. Set aside. Add �ne tablesp��n �f �live �il t� a