Breaded Lemon Garlic Chicken Breasts Recipes

BREADED CHICKEN BREASTS

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.

BRENDA'S BREADED CHICKEN

Steps:

• Place garlic cloves and olive oil in a small saute pan on med low and let the oil and garlic heat up - but don't let it boil. 5 or 10 minutes will do it. Then let it sit for a bit to cool down.
• While the oil is being infused with the garlic on the stove, prepare the bread crumb mixture on a large plate. Combine the bread crumbs, parmesan cheese, garlic powder, Italian seasoning, lemon zest, and salt and pepper. (This step is where you can be creative if you want - add some cayenne or crushed red pepper; skip the Italian seasoning and go for cumin and chili powder or try rosemary or oregano or basil; eliminate the parmesan cheese or use romano or asiago instead)
• Once olive oil is cooled down, dip each chicken piece in the olive oil mixture and then bread crumb mixture and place on a non-stick or parchment-lined baking sheet.
• If you have extra bread crumbs or olive oil, sprinkle the extra over the top of the chicken.
• Bake at 325 convect or 350 regular for about 20 minutes convect, 30 minutes regular (exact time will depend on thickness of chicken pieces and the temperature of your particular oven)
• Right before serving, squeeze some lemon juice on the chicken from the lemon you zested.

LEMON GARLIC CHICKEN BREASTS

Steps:

• Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
• Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

BREADED GARLIC CHICKEN IN LEMON-BUTTER SAUCE

Steps:

• Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
• In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
• Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
• Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
• In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
• Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

BREADED LEMON-GARLIC CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
• In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
• In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
• Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
• Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
• Place a slice of cheese on top the last 10 minutes of baking if desired.
• Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GRILLED LEMON CHICKEN WITH GARLIC BREAD

Steps:

• Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
• Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
• Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

GARLIC LOVER'S CHICKEN

Steps:

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.