Lemon Parmesan Chicken Traybake Recipe By Tasty

CREAMY LEMON CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

QUICK LEMON CHICKEN TRAYBAKE

Steps:

• Preheat the oven to 200°/fan180°C/gas 6. Place the potatoes in a bowl and toss with 1 tbsp oil and some seasoning, then spread over a roasting tray. Season the chicken legs, drizzle with the honey and lemon juice and place on top of the potatoes. Roast in the oven for 15 minutes.
• Add the garlic, lemon slices and tomatoes to the tray, turn over the chicken legs and pour over the wine. Pop back in the oven for another 15 minutes, adding the mixed vegetables and chopped parsley for the final 10 minutes of cooking. Check the chicken is cooked through and the vegetables are tender. Serve with lemony couscous.

PARMESAN-AND-LEMON CHICKEN

Steps:

• 1. Heat the olive oil in a large saucepan. Add the capers, garlic and chicken, and fry until slightly browned - about 5 minutes. Add the avocado oil spread and allow it to brown. Season, then remove the chicken from the pan.2. In the same pan, fry the cauliflower until tender. Serve sprinkled with the Parmesan and parsley.Find more chicken recipes here. Photographs: Jan Ras Food assistant: Bianca Strydom

LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY

Steps:

• Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
• Pre-heat the oven to 180°C (350˚F).
• Cut the chicken into large nuggets and season with salt and pepper.
• Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
• Place on a baking tray.
• Bake for 10 minutes.
• Flip the chicken over and add the asparagus and tomatoes.
• Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
• Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
• Enjoy!

PARMESAN LEMON CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with 1 tablespoon vegetable oil.
• Mix together the bread crumbs, Parmesan cheese, lemon herb seasoning, garlic powder, parsley, and pepper in a large bowl. Beat egg in a small bowl.
• Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken on greased baking sheet and top evenly with butter pieces.
• Bake in the preheated oven until crispy and cooked through, about 7 minutes per side. Drain chicken on paper towels to remove excess oil before serving.