Serenbe Style and Soul

with Marie Nygren

chicken recipes



March 2010



Baked Chicken with Lemon Onion Butter Sauce and Greens

Written by , Posted in chicken recipes, marie nygren, Recipe Articles

Marie is out of town but gave me this wonderful recipe to put up for all of you. She featured it a couple of weeks ago at the Farmouse and it was my husband’s favorite chicken dish so far. We hope you enjoy it just as much!

~ Dana Widmer

6 chicken breasts- skin on
Olive Oil
Salt and Pepper
8 oz. unsalted butter
1 medium onion chopped fine
6 Tablespoons fresh lemon juice
1-2 tsp salt

2 bunches collards or 4 bunches kale
Olive oil

Prep collards by removing rib from either green and tearing into bite size pieces.
Wash, drain and set aside.

Melt butter in a pan. Add onions and cook on low heat until translucent. Add lemon juice.Season to taste with salt. Add couple dashes of Tabasco to taste.
Keep warm.

Season chicken with salt and pepper. Heat small amount of olive oil in a skillet. Sear breasts 2 min on each side.
Place in a 375 oven and bake for 16- 20 min until done depending on thickness and weight of breast.
Keep warm.

In a larger pan or pot, heat oil and add greens. Stir greens in oil until tender. May add a little water and cover pot to steam them. Season with salt to taste.

To plate, place greens on plate or platter. Place chicken breast on top and spoon sauce over the chicken and greens.
Delicious served with corn pudding and jasmine rice.



September 2009



New Recipes

Written by , Posted in blueberries, chicken recipes, georgia emc, marie nygren, Recipe Articles, serenbe

Here are a couple of recipes from our wonderful Georgia EMC day. I hope everyone enjoys both the chicken and the blueberry cobbler. The cobbler is one of my favorite recipes from Nathalie Dupree’s cookbooks.

“The beauty of it is that you can use any kind of fruit you like and it is so easy to prepare. Just last week, I made the same cobbler with apples and it was absolutely delicious!”

Baked Chicken stuffed with Goat cheese and Red Pepper Jelly
  • 6 chicken breasts, bone in skin on
  • 8 oz mild goat cheese, softened
  • 1 jar red pepper jelly
  •  ¼ cup olive oil
  • Kosher salt
  • Fresh ground pepper
Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for  3 minutes each side. Let cool.
Season each breast with salt and pepper on inside and outside. Stuff desired amount  of goat cheese into the pocket and place in a baking dish.  Top with 1-2 tbsp. of pepper jelly.
Place in oven and bake for 35- 40 minutes.

Blueberry Cobbler
  • 1 cup sugar
  • 1/2 cup butter
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups blueberries

Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.

Serves 8.