LEMON PEPPER CHICKEN TENDERS
Our lemon pepper chicken tenders feature a tangy pan sauce made with freshly squeezed lemon juice, chicken broth, and a special seasoning blend.
Provided by Lynne Webb
Categories Chicken
Time 20m
Number Of Ingredients 12
Steps:
- Trim the white tendons from the ends of the chicken tenderloins. Combine the flour and 1 teaspoon of salt in a zip-top plastic bag, add the tenderloins, shake until coated and set aside.
- Make the lemon pepper seasoning by thoroughly combining 1/2 teaspoon of salt with the lemon zest, black pepper, garlic powder and onion powder.
- Heat the olive oil and butter in a large frying pan over medium-high heat. Shake the excess flour from each tenderloin as you add them to the pan in a single layer. Sauté until golden, 1-1/2 minutes per side.
- Reduce the heat to medium, add the lemon juice and chicken broth to the pan and sprinkle the chicken with the seasoning mix.
- Using tongs, turn the tenderloins in the sauce several times to coat.
- Simmer for a total 3 to 4 minutes to thicken the sauce, adding the scallions and turning the tenderloins after about 2 minutes.
- Remove from the heat and serve immediately, spooning some sauce over the chicken and passing the remainder at the table.
Nutrition Facts : Calories 557 kcal, Carbohydrate 20 g, Protein 70 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 188 mg, Sodium 354 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
LEMON PEPPER CHICKEN TENDERS
A 30 minute, kid-friendly recipe for crispy, baked, Lemon Pepper Chicken Tenders that are crunchy and flavorful on the outside and tender and juicy on the inside.
Provided by The Gunny Sack
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- In a small, wide bowl melt the butter and stir in the lemon juice.
- In a separate small, wide bowl, mix together panko, breadcrumbs, grated parmesan, garlic powder, salt, pepper, parsley, oregano, onion powder and grated lemon peel.
- Cut the boneless, skinless chicken breasts in thirds or fourths.
- Dip the chicken tenders into the butter mixture.
- Coat the chicken tenders with the breadcrumb mixture.
- Place them on a greased baking sheet and sprinkle with additional ground pepper, if desired.
- Bake at 400 degrees for 20-25 minutes, until cooked through.
- Optional: use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken) halfway through cooking to help brown both sides.
- To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.
Nutrition Facts : Calories 327 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 20 grams fat, Protein 21 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 grams, Sodium 858 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
LEMON PEPPER CHICKEN TENDERS
These simple Lemon Pepper Chicken Tenders are dipped in a lemon butter sauce then breaded with lemon pepper seasoned bread crumbs. Even my kids loved this recipe.
Provided by Jennie Duncan
Categories Main Course
Time 39m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Prepare a baking sheet with no-stick cooking spray or foil and set aside.
- In a wide bowl add bread crumbs and seasonings (dried parsley, salt, garlic powder, lemon pepper seasoning) mix together and set aside.
- Melt butter and place in a shallow bowl. Add lemon juice and mix. Dip chicken into the butter mix.
- Add buttered chicken into your breadcrumb mix and coat evenly. Place each on a prepared baking sheet.
- Cook for 12 minutes, flip your chicken, and then return to cook for another 12 minutes or until chicken is fully cooked and both sides have slightly browned.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Protein 12 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 352 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 g, TransFat 1 g
LEMON PEPPER CHICKEN TENDERLOINS
These simple Lemon Pepper Chicken Tenderloins make the perfect dinner recipe and one of my favorite salad toppers. Simple to make and so full of flavor, it's a must try recipe.
Provided by Jennie Duncan
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Place chicken in a large bag with oil and lemon juice. Massage into chicken then add in all seasonings. Massage into chicken again. For best results allow to marinate for 2-3 hours or overnight before cooking.
- Preheat oven to 350 ° F. Prepare a casserole dish with nonstick cooking spray and pour marinated chicken inside. Bake for 20-30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 241 kcal, Carbohydrate 2 g, Protein 38 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 116 mg, Sodium 211 mg, ServingSize 1 serving
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
LEMON PEPPER CHICKEN TENDERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 20 pieces, 8 to 10 appetizer servings
Number Of Ingredients 5
Steps:
- Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
LEMON-PEPPER CHICKEN
"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
LEMON PEPPER CHICKEN TENDERS
Make and share this Lemon Pepper Chicken Tenders recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the grill over medium high heat.
- In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade.
- Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt.
- Cook tenders in 2 or 3 batches, a single layer, in a very hot grill.
- Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
Nutrition Facts : Calories 312.5, Fat 15.6, SaturatedFat 2.4, Cholesterol 98.7, Sodium 111.2, Carbohydrate 2, Fiber 0.1, Sugar 0.6, Protein 39.4
LEMON CHICKEN AND PEPPERS
Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
LEMON CHICKEN TENDERS
This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!
Provided by J. Roderick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
- Bake in preheated oven for 15 minutes, turning once.
- In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
- Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g
LEMON-PEPPER FRIED CHICKEN
This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.
Provided by Katieanne
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
- Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
- Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g
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