تعريب موقع

Ingredients 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter 1/4 cup water 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley Prep 15  m Cook 3  h  15  m Ready In 3  h  30  m In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

ingredients... 1/2 cup balsamic vinegar 1 tablespoon olive oil 1 tablespoon Dijo n mustard, or more to taste 1 clove garlic, or more to taste, minced salt and freshly ground pepper to taste 4 large skinless, boneless chicken breast halves 1 pint cherry tomatoes, halved 1 lemon, zested and juice Prep 10  m Cook 40  m Ready In 4  h  50  m Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture. Marinate chicken in the refrigerator for at least 4 hours. Preheat oven to 400 degrees F (200 degrees C). Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle lemon zest and drizzle lemon juice over ...