Lemon Chicken With Prosciutto Fresh Herbs Recipes

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Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish


  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g


Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme


  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams


Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil
4 ounces thinly sliced prosciutto, cut into ribbons
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds)
Salt and freshly ground black pepper
3/4 cup chicken stock
1/2 lemon, juiced


  • Preheat the oven to 350 degrees F.
  • Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
  • Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.


Lemon and Herb Chicken With Peach and Prosciutto Salad image

From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

6 (125 g) boneless skinless chicken breasts (trimmed of fat)
125 ml white wine (1/2 cup)
2 tablespoons lemon juice (fresh)
1 teaspoon olive oil (extra virgin)
2 garlic cloves (minced)
2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
2 tablespoons parsley (or tarragon chopped)
1 lemon (skin peeled into long thin strips, use a vegetable peeler)
cooking spray
9 peaches (cut into thin wedges)
1 small red onion (halved and thinly sliced)
1 bunch basil (leaves picked and torn if large)
80 g baby salad leaves (4 cups)
8 bocconcini (baby halved or torn)
2 slices prosciutto (thin and cut into thin strips)
1 1/2 tablespoons red wine vinegar
1 teaspoon olive oil (extra virgin)
2 teaspoons Dijon mustard (or gluten free dijon mustard)
ground black pepper (freshly, to taste)


  • Put the chicken fillets in a shallow glass or ceramic dish.
  • Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
  • Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
  • Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
  • Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
  • Drain chicken fillets from the marinade, reserving marinade.
  • Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
  • Divide the chicken between plates.
  • Drizzle dressing over salad and toss and then serve with the chicken.


Lemon Chicken With Prosciutto & Fresh Herbs image

A great recipe for those who love lemons! And for when your lemon tree is laden! It sounds just so delicious. I've just found it in the November 2005 issue of the 'Australian Good Taste' magazine, where I was looking for low-fat recipes, and I'm posting it here for safe-keeping: so that I remember to make it! It's Donna Mahon's recipe. She is the Victorian finalist in the 2005 Home Cook of the Year Competition. The winner from the seven state finalists is to be announced in January. This was the recipe from the finalists' recipes that immediately grabbed my attention. Donna says it is her signature dish, the one she "always falls back on" when she's entertaining.

Provided by bluemoon downunder

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

12 chicken thighs, cutlets
3 large lemons
15 slices prosciutto
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaf
3/4 cup fresh marjoram
2 sprigs fresh rosemary leaves
salt, to taste
lemon pepper, to taste
2 tablespoons olive oil
extra fresh sage or marjoram leaves, to garnish


  • Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan.
  • Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside.
  • Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan.
  • Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend.
  • Preheat the oven to 170°C/(approximately 335°F), and bake the chicken for 40 minutes or until golden brown and cooked through.
  • Donna suggests serving this with mashed potato and sautéed spinach. When I make it, I'm planning to serve it with Cookgirl's I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.

Nutrition Facts : Calories 338.2, Fat 25, SaturatedFat 6.5, Cholesterol 118.4, Sodium 108, Carbohydrate 3.3, Fiber 0.9, Sugar 0.8, Protein 24.8



Categories     Chicken     Herb     Broil

Yield 20 pieces

Number Of Ingredients 9

1 lb. boneless, skinless chicken breast halves
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
2 t Worcestershire sauce
1/2 t salt
1/2 t freshly ground black pepper
12 thin slices prosciutto
20 whole fresh basil leaves
1 cup avocado and lime dip (recipe follows)


  • Cut the chicken into 1/2-in-thick strips that are 3 linches long and 1/2 inch wide. Combine the oil, lemon juice, Worcestershire sauce, salt and pepper in a medium bowl. Add the chicken and marinate in the refrigerator for 1 to 2 hours. Prepare the grill or preheat the broiler Place a slice of the prosciutto on a cutting board. Cut in half crosswise to make two pieces approximately 5 inches long. Place a whole basil leaf on the top piece of the prosciutto and put a strip of chicken on the basil. Roll the prosciutto and basil around the chicken to form a 3-inch cylinder. Repeat the process until all the chicken strips are rolled. Grill or broil the bundles just until the chicken is firm and cooked through, about 5 minutes. Serve immediately.

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