SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
LEMON HERBED CHICKEN SATAY
This is one of my favorite recipes for the grill. Serve with fresh fruit and all your favorite summer salads. Leftovers make a wonderful chicken salad.
Provided by Debster
Categories Chicken
Time P1D
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove any fat or gristle from the chicken.
- Cut the chicken on the bias into 1/4-inch-thick slices.
- Place the slices in a glass baking dish.
- In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper.
- Pour the marinade over the chicken, turning it in the sauce until it is well coated.
- Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight.
- Soak 8 10-inch bamboo skewers in cold water for 20 minutes.
- Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each.
- Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through.
- Arrange the skewers on a platter and serve chicken at once.
Nutrition Facts : Calories 329.9, Fat 6.5, SaturatedFat 1.4, Cholesterol 131.7, Sodium 655.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7.7, Protein 53.9
SOY HERB GLAZED CHICKEN SATAY
Provided by Robert Irvine : Food Network
Categories appetizer
Time P1DT20m
Yield 12 satays
Number Of Ingredients 8
Steps:
- Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
- Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
- Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
- Heat a grill to medium heat.
- To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.
CHICKEN WITH A LEMON HERB SAUCE
This recipe (I think) is from Semi-Homemade Cooking, that show with Sandra Lee, the queen of "70% store-bought, 30% homemade, you take all the credit" fame. Her recipes are right up my alley because I can use all the help in the kitchen I can get to make things quick, but I still want them to be delicious and "homemade". As always, I'm leery about the recipes on tv because you never know if they're going to be edible or not. But the lemon herb sauce was great, especially since I served this chicken and sauce with angel hair pasta and I think that even if you chose to only make the sauce and serve over noodles, you'd still get raves. I adjusted some of the prep.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat.
- Add the olive oil and swirl to coat the skillet.
- Season the chicken breast with salt and pepper on the smooth side of each breast.
- Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
- Season the top side of the chicken and flip.
- Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
- Place on a cutting board and let rest.
- For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
- Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
- Pulse until coarsely chopped and then slowly drizzle in the olive oil.
- Pour into the skillet and deglaze the pan with the sauce.
- Slice the chicken into small strips or shred and place back in the skillet.
- Heat over medium until heated through.
Nutrition Facts : Calories 360.5, Fat 26.3, SaturatedFat 3.8, Cholesterol 68.4, Sodium 229.6, Carbohydrate 2.9, Fiber 1, Sugar 0.4, Protein 27.9
LEMON HERB CHICKEN
This recipe proves that some simple seasonings can really enhance the naturally terrific taste of chicken. I depend on this recipe often in summer.-Janice Smith, Cynthiana, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag or shallow glass dish, combine the first five ingredients. Add chicken. Seal or cover and refrigerate for 4 hours or overnight. Drain; discard marinade. Grill chicken, uncovered, over medium-low heat for 10-15 minutes or until juices run clear, turning several times.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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