Papa Bears Baked Italian Lemon Chicken Recipes

PAPA BEAR'S BAKED ITALIAN LEMON CHICKEN

Steps:

• Place chicken between plastic wrap and pound to flatten just a little.
• Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
• Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
• Put bread crumbs on plate and coat chicken on both sides.
• Fold chicken in half and place in a glass baking dish.
• Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
• Do not overbake. :).

GRILLED ITALIAN LEMON CHICKEN

Steps:

• Combine first 6 ingredients and whisk well to make marinade.
• Combine last 4 ingredients and whisk to make chicken seasoning.
• Prepare grill for direct/indirect grilling.
• Season chicken on both sides.
• Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone).
• Remove chicken from heat and cool until cool enough to handle.
• Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.).
• Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
• Pour marinade evenly over chicken and let marinade 30 minute.
• Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes.
• Serve on a platter and spoon half of juices/marinade over the top.
• Remaining juices may be served on the side in ramekins, or bowl to be passed.
• Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
• To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.