BAKED LEMON CHICKEN BREASTS
Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.
Provided by Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h55m
Yield 4
Number Of Ingredients 7
Steps:
- Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
- Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
LOW FAT LEMON CHICKEN
I found this recipe in the Jolly Cook cookbook. The chicken is coated in a flour mixture and baked instead of fried. Then serve with a delightful lemon sauce poured over the chicken.
Provided by Crafty Lady 13
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
- Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
- Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.
Nutrition Facts : Calories 260.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 486.6, Carbohydrate 29.3, Fiber 0.3, Sugar 15.9, Protein 27.8
SLOW-COOKED LEMON CHICKEN
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix-just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 431mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
LEMON CHICKEN BREASTS (LOW FAT)
Make and share this Lemon Chicken Breasts (Low Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
- Pound with a mallet or a rolling pin to flatten just slightly.
- In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
- Heat oil in a skillet over medium high heat.
- Dip/coat the chicken breasts one at a time into the cornstarch mixture.
- Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
- Place the chicken on a plate.
- Cook any remaining chicken.
- Sprinkle the green onions (if using) on top of the chicken.
- For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
- Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
- Pour over the cooked chicken and garnish plate with lemon slices if desired.
Nutrition Facts : Calories 144.9, Fat 3, SaturatedFat 0.8, Cholesterol 93.2, Sodium 459.7, Carbohydrate 15.6, Fiber 0.1, Sugar 8, Protein 13.5
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