Chicken Kathleen Recipes

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QUICKEST ROASTED CHICKEN DINNER



Quickest Roasted Chicken Dinner image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic, thinly sliced
4 sprigs thyme or any fresh herb you like
Coarse grained salt and cracked black pepper
1 cup fat-free, low sodium chicken broth
1 lemon, juiced

Steps:

  • Preheat oven to 450 degrees F.
  • Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
  • Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

Nutrition Facts : Calories 210.4 calorie, Fat 10.8 grams, SaturatedFat 3 grams, Carbohydrate 2.9 grams, Fiber 0.15 grams

CITY FRIED CHICKEN



City Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 9

1 pound boneless, skinless chicken breast, cut into 8 pieces and lightly pounded
Coarse salt and cracked black pepper
2 egg whites, beaten
2 tablespoons grated Parmesan
1/4 cup chopped parsley
1 tablespoon finely grated lemon zest (I use a rasp)
1 cup all-purpose flour, for dusting
2 teaspoons extra-virgin olive oil
1 lemon, cut into 8 wedges

Steps:

  • Season chicken generously with salt and pepper on both sides. Place egg whites in a shallow dish or plate. Whisk in cheese, parsley, and lemon zest. Dredge each chicken piece through the egg mixture, shaking off excess, and set in flour. Shake the plate so chicken pieces get coated, turn chicken over and repeat. Shake off all of the excess flour. Lay on a cookie sheet lined with parchment and set next to stove.
  • Heat oil in a 12-inch non-stick pan over medium high heat. When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 280 calorie, Fat 5 grams, SaturatedFat 1.4 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 32 grams

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