BREADED LEMON PEPPER CHICKEN WITH ROASTED ASPARAGUS- NUWAVE OVEN
Make and share this Breaded Lemon Pepper Chicken With Roasted Asparagus- Nuwave Oven recipe from Food.com.
Provided by Starfire aka Wendy
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean & prepare your asparagus, place in a bowl and pour oil or melted butter on top, sprinkle with salt and toss, set aside.
- Zest both lemons and mix the zest with the cracker crumbs.
- Cut the lemons in half.
- Place the frozen chicken breasts on the rack.
- Squeeze one lemon half over the top of all the chicken breasts.
- Sprinkle with salt.
- Cover the top of each chicken breast with about a 1/4 inch layer of cracker crumbs, press down.
- Squeeze another lemon half over the crumbs then add freshly ground pepper (you can add as much or little as you like).
- Heat on high for 15 minutes or until the crumbs begin to brown (add more time if necessary).
- Turn chicken breasts over and repeat steps 3-7.
- Add the asparagus to the bottom platter, replace the chicken on the rack over the asparagus.
- Cook on high for another 15 minutes or until the crumbs are browned and the asparagus is done.
Nutrition Facts : Calories 235.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 122.1, Carbohydrate 19.3, Fiber 3.9, Sugar 0.9, Protein 30.3
THRICE-ROASTED CHICKEN WITH ROSEMARY, LEMON AND PEPPER
This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted chicken. It's perfect for a dinner party: crowd-pleasing, but not at all boring. First you brine the chicken for juicy flesh; then air it out to get crispy skin; then rub it with an herb paste to give it flavor. This takes time - you'll need two days for the brining and drying - but the actual cooking is minimal. Don't be alarmed by the idea of "thrice" roasting - it's a basic restaurant technique of searing a protein on top of the stove, cooking it through in the oven, then bringing it back onto the stove for a final basting (with butter, of course). A large, heavy skillet is all you need to pull this off.
Provided by Julia Moskin
Categories poultry, main course
Time P2DT40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
- Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
- Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
- Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn't smudge easily when prodded.
- Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
- Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
- Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
- Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns.
- Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter.
- Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.
BREADED LEMON-GARLIC CHICKEN BREASTS
This is one of my family's favorite chicken recipes (I have many posted on this site!) --- to save time you may coat with the breading mixture, roll up the breasts and refrigerate until ready to bake --- the subtle lemon flavor gives the chicken it a really nice kick --- there is no need to pound the breasts thin just roll them up as tightly as you can they will stay together during and after baking, also I have even topped them with sliced mozzarella cheese :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
- In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
- In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
- Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
- Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
- Place a slice of cheese on top the last 10 minutes of baking if desired.
- Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).
ROAST CHICKEN WITH LEMON
Steps:
- Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it. Rub the chicken flesh lightly with salt, and slide the herbs under the skin. (You should be able to see them through the skin.)
- Place all the lemon in the chicken's cavity, and cover the chicken in plastic wrap or foil. Refrigerate overnight.
- Heat oven to 400 degrees. Lightly coat the bottom of a roasting pan with olive oil. Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted. Drizzle the vegetables with oil, turning them to coat well. Roast for 20 minutes, then baste the chicken and vegetables with pan juices. If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
- Reduce temperature to 325 degrees. Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound. Roast vegetables until browned and caramelized, removing when cooked to taste.
- Transfer the chicken to a platter and keep warm. Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices. Place pan on low heat and add the chicken stock, scraping the bottom of the pan. Carve the chicken, adding any juices to the pan. Pour the hot juices into a pitcher or gravy boat. Serve the chicken and vegetables, passing the juices separately.
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- Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
- Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
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