SPICY LEMON CHICKEN BITES
These tangy little chicken bites will make a great appetizer for your next summer get together.
Provided by Manitoba Chicken Producers
Yield 14
Number Of Ingredients 23
Steps:
- In a large bowl combine chicken, breadcrumbs, onion, garlic, salt, parsley, oregano, basil, pepper flakes, white pepper, lemon zest and lemon juice. Mix well. Cover and refrigerate while you prepare the yogurt sauce.
- To make yogurt sauce, combine all sauce ingredients. Cover and refrigerate until needed. Sauce will keep in the fridge for three to four days.
- To make chicken bites, wet hands and form chicken mixture into small 2 inch round patties, about ¼ inch thick. Place on a baking sheet lined with parchment paper. (This can be done the day before - cover and refrigerate until ready to cook).
- Heat barbecue or grill (patties can also be broiled). Brush each chicken bite with a little oil and cook for 6-8 minutes or until internal temperature reaches 165°F (74°C), turning frequently.
- Serve chicken bites with yogurt dipping sauce as an appetizer or stuff into mini pita pockets with tomato, cucumber and a little of the sauce. Chicken mixture can also be made into meatballs or burger sized patties.
Nutrition Facts :
LEMON CHICKEN BITES
These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.
Provided by FLKeysJen
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken in bite size pieces.
- Combine marinade ingredients.
- Marinate chicken for at least fifteen minutes.
- In the meantime, preheat oven to 400 degrees.
- Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
- Add the chicken and close bag. Shake vigorously to coat all pieces.
- Arrange coated pieces on a baking sheet.
- Bake 20 minutes.
- In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
- After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
- Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.
Nutrition Facts : Calories 478.5, Fat 20.2, SaturatedFat 5.1, Cholesterol 124.4, Sodium 873.5, Carbohydrate 54.3, Fiber 1.7, Sugar 30.1, Protein 20.4
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.
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON BEIGNETS RECIPE BY TASTY
Here's what you need: large egg yolks, fresh lemon juice, granulated sugar, lemon zest, unsalted butter, kosher salt, lukewarm water, active dry yeast, granulated sugar, bread flour, kosher salt, whole milk, large eggs, unsalted butter, canola oil, powdered sugar
Provided by FILTHY RICH on Fox
Categories Desserts
Yield 35 beignets
Number Of Ingredients 16
Steps:
- Make the lemon curd: Fill the bottom of a double boiler with 1-2 inches of water and bring to a boil over medium-high heat. Add the egg yolks, lemon juice, granulated sugar, and lemon zest to the top of the double boiler or a large heatproof bowl. Set over the boiling water, increase the heat to high, and whisk with a silicone whisk for 10-15 minutes, or until the mixture thickens and looks like Hollandaise sauce. Remove the top of the double boiler from the heat and whisk in the butter and salt until melted and fully incorporated.
- Transfer the curd to a clean heatproof bowl or a jar and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Chill the lemon curd in the refrigerator for at least 1 hour, or until set.
- Make the beignets: Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast and 1 teaspoon sugar over the top. Stir to combine. Let stand for about 5 minutes, until foamy.
- In a large bowl, whisk together the flour and salt. Add the milk, eggs, melted butter, and remaining 6 tablespoons sugar to the yeast mixture and whisk to combine. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a clean surface and knead with your hands until it comes together in a smooth ball, about 2 minutes.
- Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Heat the canola oil in a large pot over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with parchment paper. Set a wire rack nearby.
- Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about ¼ inch thick. With a sharp knife, cut the dough into about 35 2-inch squares, then transfer the squares to the prepared baking sheet
- Working with 3-4 at a time, gently lower the dough squares into the hot oil. As soon as the beignets puff up, about 2 minutes, use tongs or a spider to gently flip over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain and cool completely.
- Transfer the lemon curd to a piping bag fitted with a metal star tip.
- Cut a small "x" with a paring knife in the side of each beignet, then fill with a small amount of lemon curd.
- Dust the beignets with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 22 grams, Fat 58 grams, Fiber 0 grams, Protein 6 grams, Sugar 10 grams
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CAKE BITES
Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
- Mix together flour, sugar, baking powder, and salt.
- In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
- Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
- Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
- Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
- Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
Nutrition Facts : Calories 89.9, Fat 6.3, SaturatedFat 2.7, Cholesterol 27.4, Sodium 25, Carbohydrate 7.5, Fiber 0.1, Sugar 5.2, Protein 1
STICKY GARLIC CHICKEN BITES RECIPE BY TASTY
Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Cut the chicken breasts into small bite-size pieces.
- Dip chicken pieces into egg mixture then coat with panko.
- Place the breaded chicken onto a baking sheet and season with salt and pepper.
- Bake 20 minutes until golden brown and cooked through.
- Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
- Toss chicken bites in the sauce until thoroughly coated.
- Serve immediately with chopped spring onion and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams
More about "lemonchickenbites recipes"
SPICY LEMON CHICKEN BITES - MANITOBA CHICKEN
From manitobachicken.ca
Estimated Reading Time 50 secs
25 LEMON CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 7 mins
35 LEMON CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
LEMON BUTTER CHICKEN {6-INGREDIENTS} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
LEMON CHICKEN BITES RECIPE (AIR FRYER) - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
10 LEMON CHICKEN PASTA RECIPES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
LEMON CHICKEN PASTA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HEALTHY GARLIC LEMON CHICKEN BITES - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
THE BEST CRISPY CHICKEN BITES - COOKIN' WITH MIMA
From cookinwithmima.com
11 BEST RECIPES FOR LEMON COOKIES - THE SPRUCE EATS
From thespruceeats.com
AIR FRYER LEMON CHICKEN BITES (NO BREADING, KETO)- I HEART UMAMI®
From iheartumami.com
EASY LEMON CHICKEN PICCATA - DAMN DELICIOUS
From damndelicious.net
GARLIC BUTTER CHICKEN BITES (15-MINUTE RECIPE!) - COOKING CLASSY
From cookingclassy.com
PARMESAN CHICKEN BITES - DAMN DELICIOUS
From damndelicious.net
BEST LEMON CHICKEN {BUTTERY SAUCE!} - COOKING CLASSY
From cookingclassy.com
EASY LEMON PEPPER CHICKEN - BUDGET BYTES
From budgetbytes.com
LEMON BUTTER GARLIC CHICKEN PASTA - AVERIE COOKS
From averiecooks.com
BAKED LEMON CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CHINESE LEMON CHICKEN - JO COOKS
From jocooks.com
QUICK AND EASY LEMON CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
BAKED CHICKEN BITES RECIPE WITH ASPARAGUS - EATWELL101
From eatwell101.com
CREAMY LEMON CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
LEMON GARLIC CHICKEN BITES - THE ROASTED ROOT
From theroastedroot.net
GARLIC BUTTER CHICKEN BITES WITH LEMON ASPARAGUS - BLONDELISH
From blondelish.com
LEMON PEPPER CHICKEN BITES - ALLIE CARTE DISHES
From alliecarte.com
GARLIC BUTTER CHICKEN BITES WITH LEMON ZUCCHINI NOODLES RECIPE
From eatwell101.com
GLUTEN FREE GARLIC BUTTER CHICKEN BITES WITH LEMON
From blessherheartyall.com
CRISPY LEMON CHICKEN - CAFE DELITES
From cafedelites.com
SKILLET LEMON GARLIC CHICKEN BREASTS RECIPE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
LEMON CHICKEN - ASIAN FOOD RECIPES AND TECHNIQUES
From tasteasianfood.com
LEMON PEPPER CHICKEN BITES
From emilybites.com
GREEK CHICKEN BITES (GREAT FOR SALADS AND GYROS!) - BOWL OF DELICIOUS
From bowlofdelicious.com
LEMON CREAM CHEESE BITES – COOKILICIOUS
From cookilicious.com
GARLIC BUTTER CHICKEN BITES - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
GARLIC BUTTER CHICKEN BITES WITH LEMON ASPARAGUS RECIPE
From bestcraftsandrecipes.com
LEMON COOKIE BITES RECIPE
From rbitzer.com
LEMON MERINGUE PIE BITES - EL MUNDO EATS
From elmundoeats.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
CREAMY LEMON CHICKEN PICCATA (30 MINUTE MEAL) - THE CHUNKY CHEF
From thechunkychef.com
LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love