Baked Lemon Chicken With Croutons Recipes

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LEMON CHICKEN WITH CROUTONS



Lemon Chicken with Croutons image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Steps:

  • Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
  • Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
  • 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
  • Preheat the oven to 425 degrees F. .

LEMON CHICKEN WITH CROUTONS



Lemon Chicken With Croutons image

This is the essence of French country cooking. A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices. How good is that? In my opinion, roast chicken in any way shape or form can't be beat...

Provided by MarieRynr

Categories     Whole Chicken

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (4 lb) roasting chickens
1 large yellow onion, sliced
olive oil
salt
fresh ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups bread cubes, 3/4 inch (1 baguette or round boule)

Steps:

  • Remove the giblets from the chicken and wash it inside and out.
  • Remove any excess fat and pinfeathers.
  • Toss the onion with a little olive oil in a small roasting pan.
  • Place the chicken on top and sprinkle with the salt and pepper inside.
  • Place the lemons inside the chicken.
  • Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper.
  • tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken.
  • Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
  • cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good).
  • meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot.
  • Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
  • Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
  • Place the croutons on a serving platter.
  • Slice the chicken and place it, with all the pan juices, over the croutons.
  • Sprinkle with salt and serve warm.

Nutrition Facts : Calories 1129.1, Fat 72.1, SaturatedFat 23.1, Cholesterol 305.5, Sodium 627.2, Carbohydrate 43.7, Fiber 3.6, Sugar 6.1, Protein 73.4

LEMON CHICKEN SALAD WITH CRUNCHY CROUTONS



Lemon chicken salad with crunchy croutons image

A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 35m

Number Of Ingredients 10

4 boneless chicken breast fillets
juice and grated zest of 1 lemon (keep separate)
2 tbsp chopped rosemary
1 small focaccia loaf
2 tbsp grated pecorino or parmesan
1 tbsp olive oil
4 Little Gem lettuce hearts, separated
2 ripe avocados , halved, stoned and sliced
6 roasted peppers (from a jar), drained and roughly chopped
small bunch chives , snipped

Steps:

  • Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
  • Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
  • Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

Nutrition Facts : Calories 695 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.99 milligram of sodium

CHICKEN CROUTON HOT DISH



Chicken Crouton Hot Dish image

This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup butter, melted
1 package (14 ounces) seasoned stuffing croutons
4 cups shredded cooked chicken

Steps:

  • Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.

Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

EASY BAKED LEMON CHICKEN



Easy Baked Lemon Chicken image

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g

BAKED CHICKEN PARMESAN CASSEROLE RECIPE



Baked Chicken Parmesan Casserole Recipe image

The easiest way to make chicken parmesan - layer it in a casserole dish and sprinkle croutons on the top!

Categories     Dinner

Yield 6

Number Of Ingredients 10

2 Tablespoons olive oil
2 cloves garlic (crushed)
Dash of hot red pepper flakes (to taste)
Salt and pepper (to taste)
6 boneless skinless chicken breasts
2 cups marinara sauce
1/4 cup fresh chopped basil
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 (5 ounce) package garlic croutons

Steps:

  • Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
  • Place whole chicken breasts in the pan. Pour marinara sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
  • Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
  • Let stand for about 10 minutes after you pull it out of the oven and serve!

CROUTON CRUSTED CHICKEN



Crouton Crusted Chicken image

Make and share this Crouton Crusted Chicken recipe from Food.com.

Provided by jessica0602

Categories     Chicken Breast

Time 30m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 4

6 boneless skinless chicken breasts
2 egg whites
1 teaspoon reduced-fat parmesan cheese
30 herbed croutons

Steps:

  • preheat oven to 425 degrees.
  • crush croutons.
  • mix egg whites and parmesan cheese together.
  • coat chicken in egg mixture.
  • dip chicken in croutons. make sure both sides are coated.
  • place on foil covered cookie sheet (with non stick spray) and bake at 425 degrees for 25 minutes or until juices run clear.

SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS



Spicy, Lemony Chicken Breasts With Croutons and Greens image

A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.

Provided by Dawn Perry

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 slices crusty bread (about 3/4-inch thick)
6 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon fresh lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
1 garlic clove, grated or finely chopped
1 teaspoon dried oregano or thyme (or 1 tablespoon fresh)
1/2 to 1 teaspoon red-pepper flakes, to taste
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 small heads Little Gem lettuce or 1 romaine heart, leaves separated and torn into bite-size pieces

Steps:

  • Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
  • In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
  • Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.

CHICKEN BAKE WITH GARLIC CROUTONS



Chicken bake with garlic croutons image

Combine chicken, tomatoes, mozzarella and homemade garlic croutons to make this quick and easy one-pot. It's ideal for busy days when you're short on time

Provided by Anna Glover

Categories     Dinner

Time 30m

Number Of Ingredients 10

4 skinless chicken breasts
2 tbsp olive oil
200g passata
250g cherry tomatoes
125g ball reduced-fat mozzarella, drained and sliced
3 thick slices of sourdough or bloomer, cut into 2cm cubes
2 garlic cloves, crushed
pinch of dried oregano
½ small bunch of basil, leaves picked
green salad, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
  • Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.

Nutrition Facts : Calories 440 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.3 milligram of sodium

ROAST CHICKEN WITH CROUTONS AND ONIONS



Roast Chicken with Croutons and Onions image

Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.

Provided by devin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h55m

Yield 6

Number Of Ingredients 8

1 (4 pound) whole chicken
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 large rosemary sprig, leaves stripped and finely chopped
1 large white onion, cut into 1-inch chunks
2 cups cubed French bread
1 large whole rosemary sprig
¼ lemon, juiced

Steps:

  • Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
  • Preheat oven to 390 degrees F (199 degrees C).
  • Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
  • Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g

BAKED LEMON CHICKEN



Baked Lemon Chicken image

I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional

Steps:

  • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

Nutrition Facts :

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Nov 6, 2018 - Get Lemon Chicken with Croutons Recipe from Food Network. Nov 6, 2018 - Get Lemon Chicken with Croutons Recipe from Food Network. Nov 6, 2018 - Get Lemon Chicken with Croutons Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.com


LEMON CHICKEN WITH CROUTONS – FROM THE RECIPE BOX
2018-11-05 Lemon Chicken with Croutons. 1 4 to 5 pound chicken. 1 large onion, sliced. Olive oil. S & P. 1 lemon. Butter. 6 cups cubed bread (I use Pugliese) Heat oven to 425 degrees. Toss onions, oil and S&P in roasting pan. Place the washed and dried chicken on top. S & P the inside. Put cut up lemon in the cavity. Brush outside with butter. S & P ...
From fromtherecipebox.net


LEMON PARMESAN BAKED CHICKEN | TABLE&SPOON
Done. In a medium size bowl, place breadcrumbs, parmesan cheese and lemon zest, mixing until blended. 5. Done. Set up your assembly line with eggs in one bowl, bread crumb mixture in another and then seasoned chicken. 6. Done. Dip the chicken into the eggs, shake a little, and follow with the breadcrumb mixture.
From tablenspoon.com


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