bone in chicken breasts

[dsignpeach]

Does anybody have a good recipe using bone in chicken breasts? I thought I was buying boneless, but they were only skinless. I know I could debone them, but I don't want to. :)

thanks.

[annagins]

This one's from allrecipes.com. I make it all the time using bone-in chicken breasts. It's super easy and has a great flavor.

http://chicken.allrecipes.com/az/ChicknSvy.asp

Chicken Savoy


INGREDIENTS:
1 (2 to 3 pound) whole chicken, cut into pieces
1/8 cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated Romano cheese
3 tablespoons balsamic vinegar

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).
Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
Pour vinegar over chicken and serve.

[jtoepfert100]

Do not debone them! They are so good as is. Chicken on the bone cooks up so much moister. Unfortunately, all my tried and true recipes are at home but any grilled/broiled marinade recipe you have for boneless chicken will work with these, just cook them longer. Hopefully someone here will post some good one for you!:)

[blazedog]

There is a WW lemon garlic chicken with potatoes that is to die for and very easy -- it's great with bone in breasts -- you can do a search for it as it's been reviewed and raved about a lot:) :)

[doggerham]

The easiest way I make these is to either spray the chicken with Pam or rub them with a little EVOO. I then sprinkle them heavily with lemon pepper, making a crust. Bake until done. Yum! I've even done these with frozen breasts, just bake a little longer.

[dsignpeach]

thanks for the great ideas!

[Tizzylish]

The lemon-garlic roast chicken is also my favorite way to prepare them, I'll post it here for you. Also Barefoot Contessa has a yummy chili recipe to use them up.



* Exported from MasterCook *

Lemon-garlic Roast Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C. fresh lemon juice
1 1/2 T. extra virgin olive oil -- divided
3 cloves garlic -- minced (I used 4
really huge ones)
1 tsp. oregano
1/2 tsp. marjoram
3/4 tsp. salt -- divided
1/4 tsp. freshly ground pepper
4 skinless -- bone-in chicken
breasts (I'm sure it would be fine with
boneless too)
1 pound small red potatoes -- quartered (I used
the teeniest ones in the bag of baby reds
and left them whole)
1/2 C. water

1. Preheat oven to 425 F
2. Combine the lemon juice, 1 T. of the oil, the garlic, oregano, marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl (I used a ziploc). Add the chicken, tossing well to coat and marinate 20 minutes (I marinated for 3 hours but I didn't plan that!!)
3. Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large rasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade, reserve marinade. Remove the potatoes from the oven and plae the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes, baste with the pan juices. Return the pan to the oven and roast until the internal temperature is 170 F. (I didn't need the last 20 minutes, my chicken pieces were done. The potatoes were done, too, since they were small.)

4 servings, 6 WW points per serving



* Exported from MasterCook *

Chicken Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups yellow onion -- chopped
1/4 cup olive oil -- plus extra for
chicken
1/4 cup garlic -- minced
4 red bell pepper -- cored, seeded and
large-diced
4 yellow bell pepper -- cored, seeded and
large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes -- or to taste
1/2 teaspoon cayenne pepper -- or to taste
4 teaspoons kosher salt
4 28 ounce cans tomatoes, canned -- whole, peeled, plum
tomatoes in puree, undrained
1/2 cup basil -- minced
8 chicken breasts -- split, bone in,
skin on
freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in the food processor fitted with the steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer uncovered , for 30 minutes, stirring occasionally.

Preheat oven to 350 degrees.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, until just cooked. Let cool slightly. Separate the meat from the bonees and skin and cut into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving.

Source:
"Barefoot Contessa Parties"