Papa Bears Baked Italian Lemon Chicken Recipes

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

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. :).

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.

BAKED ITALIAN LEMON CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
• Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.

BAKED ITALIAN LEMON CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
• Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.