Papa Bears Baked Italian Lemon Chicken Recipes

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PAPA BEAR'S BAKED ITALIAN LEMON CHICKEN



Papa Bear's Baked Italian Lemon Chicken image

This recipe was given to me by a great guy we called "Papa Bear". This is easy and really good. Hi Papa Bear, if you're out there. :)

Provided by Queen uh Cuisine

Categories     Chicken

Time 50m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 lemons, juice of
3 tablespoons olive oil
1 teaspoon lemon pepper
1 cup Italian seasoned breadcrumbs

Steps:

  • Place chicken between plastic wrap and pound to flatten just a little.
  • Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
  • Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
  • Put bread crumbs on plate and coat chicken on both sides.
  • Fold chicken in half and place in a glass baking dish.
  • Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
  • Do not overbake. :).

Nutrition Facts : Calories 340.1, Fat 13.2, SaturatedFat 2.2, Cholesterol 68.7, Sodium 604.8, Carbohydrate 22.6, Fiber 1.6, Sugar 2.3, Protein 31.6

ITALIAN CHICKEN WITH GARLIC AND LEMON



Italian Chicken with Garlic and Lemon image

Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor.

Provided by PETEIYC

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 15

Number Of Ingredients 10

15 chicken thighs
8 large potatoes, peeled and quartered
1 cup vegetable oil, or as needed
½ cup wine vinegar
5 lemons, juiced
10 cloves crushed garlic
2 tablespoons dried oregano
2 tablespoons dried parsley
1 onion, minced
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
  • Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
  • Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 33.3 g, Cholesterol 58 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 63.6 mg, Sugar 2.5 g

AMAZING ITALIAN LEMON BUTTER CHICKEN



Amazing Italian Lemon Butter Chicken image

About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.

Provided by URBANCHICK

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 16

¼ cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
½ pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
¼ cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Steps:

  • To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  • Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  • To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g

GRILLED ITALIAN LEMON CHICKEN



Grilled Italian Lemon Chicken image

Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy.

Provided by Smoky Okie

Categories     Whole Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 to 5 medium lemons, juice of
1 head garlic, crushed and minced
1/4 cup fresh oregano, chopped
1 tablespoon balsamic vinegar
7 tablespoons sugar
2 tablespoons extra virgin olive oil
1 split broiler-fryer chicken
salt
pepper
garlic powder
ground oregano

Steps:

  • Combine first 6 ingredients and whisk well to make marinade.
  • Combine last 4 ingredients and whisk to make chicken seasoning.
  • Prepare grill for direct/indirect grilling.
  • Season chicken on both sides.
  • Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone).
  • Remove chicken from heat and cool until cool enough to handle.
  • Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.).
  • Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
  • Pour marinade evenly over chicken and let marinade 30 minute.
  • Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes.
  • Serve on a platter and spoon half of juices/marinade over the top.
  • Remaining juices may be served on the side in ramekins, or bowl to be passed.
  • Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.

Nutrition Facts : Calories 676.7, Fat 41.6, SaturatedFat 10.9, Cholesterol 172.5, Sodium 164.3, Carbohydrate 31.7, Fiber 0.9, Sugar 23.4, Protein 44

SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO



Sopranos' Baked Chicken With Potatoes, Lemon & Oregano image

This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002

Provided by Heather3271

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lemons
3 1/2-4 lbs boneless skinless chicken breasts
3 potatoes, fist-sized, peeled and cut into wedges (preferably Yukon Gold)
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves, chopped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees.
  • Squeeze the juice from 1 lemon. Slice the other one.
  • Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
  • Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
  • Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
  • NOTES: Red potatoes are yummy, too!

PAPA GOURAS'S LEMON CHICKEN



Papa Gouras's Lemon Chicken image

Make and share this Papa Gouras's Lemon Chicken recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup dry white wine
1 cup beef stock
3 tablespoons shallots, minced
3 tablespoons fresh lemon juice
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 tablespoon fresh lemon zest
6 boneless skinless chicken breasts (6 oz. each)
2 large eggs, lightly beaten
2 tablespoons olive oil

Steps:

  • Place the wine, stock, shallots, and lemon juice in a small pot and reduce to about 1/4 cup over high heat, about 25 minutes. Stir in salt and allow to.
  • cool. When slightly warmer than room temperature, whisk in 8 T. of softened butter, a few tablespoons at a time, until mixture is the consistency of mayonnaise. Beat in lemon zest and set this lemon butter aside.
  • Flatten the chicken breast slightly. Dredge the chicken breasts in flour,.
  • shaking off excess, then place in the beaten egg, allowing excess to drain.
  • off, then once more in flour. Shake off any excess. Place aside carefully.
  • Put the remaining 2 T. of butter and the olive oil in a large heavy skillet,.
  • Over medium-high heat, saute the chicken until golden brown on both sides,.
  • about 5 minutes in total. Transfer to a warm plate and spread some of the.
  • lemon butter over the top of each.

Nutrition Facts : Calories 405, Fat 26.9, SaturatedFat 13.7, Cholesterol 189.8, Sodium 429.6, Carbohydrate 2.8, Fiber 0.1, Sugar 0.7, Protein 30.2

DIABETIC ASIAN LEMON CHICKEN



Diabetic Asian Lemon Chicken image

Quick, easy and satisfying. You can get the more expensive "Tenders" or just cut up 12 ozs of chicken breast.

Provided by Annacia

Categories     Chicken Breast

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

12 ounces chicken breast tenders, cut in thirds
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Steps:

  • Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
  • Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
  • Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
  • Serve with rice or Asian noodles.

Nutrition Facts : Calories 293.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 109.7, Sodium 1646.4, Carbohydrate 12.2, Fiber 1.2, Sugar 3.7, Protein 39.3

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