Fiery Lemon Glazed Chicken Food

FIERY LEMON GLAZED CHICKEN

Steps:

• In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together. Dredge both sides of the chicken in the crumb mixture.
• In a small bowl, combine the lemon juice, honey, and Tabasco. Set aside.
• In a large non-stick pan, heat the olive oil over medium heat. Add the chicken, cover, and sauté until browned on both sides and cooked through, about 10-12 minutes. Remove the chicken from the pan.
• Add the lemon-honey glaze to the pan. Cook for about 30 seconds until syrupy. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.
• Remove from pan and serve.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

MAHOGANY GLAZED CHICKEN

Steps:

• In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• Set aside.
• In a small bowl combine cinnamon, ginger, pepper and salt.
• rub spices on both sides of chicken breasts.
• In a large skillet heat 1/2 T. oil over medium high head.
• Add chicken.
• Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• Transfer to a plate and set aside.
• Add remaining 1/2 T. oil to the skillet.
• Add bell pepper, scallions and garlic.
• Saute for 30 seconds.
• Increase heat to high.
• Add reserved rice wine-tea mixture.
• Bring to a boil, scraping up browned bits.
• Cook until liquid is reduced by half.
• Reduce heat to low and return chicken and it's juice to skillet.
• Simmer gently until heated thru, about 1 minute.
• Slice chicken into thin diagonal slices and fan onto plates.
• Spoon sauce and vegetables over chicken.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

LEMON GLAZED CHICKEN BREASTS

Steps:

• POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze.
• On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.

SPICY GARLIC CHICKEN WITH LEMON GLAZE

Steps:

• Season chicken with salt and pepper. Stir together panko, garlic and oregano; place in a shallow dish. Dredge both sides of chicken in panko mixture.
• Combine lemon juice, honey, tabasco, and zest for glaze in a small bowl, set aside.
• Heat oil in a nonstick skillet over medium heat. Add chicken; saute' until browned on both sides and cooked through, about 12 minutes. Remove chicken from the skillet.
• Add lemon-honey glaze to the skillet; reduce until syrupy, less than a minute. Return chicken to the skillet, flipping the pieces once to coat them with glaze.
• Serve.

YEP, IT'S SPICY GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place previously cooked chicken, in an oven proof dish.
• Combine the honey with the sherry in pan, on low and heat for 2 - 3 minutes.
• Next add the lemon juice, soya sauce and mirin to the honey mixture and blend well.
• Now add the chives, garlic, shallot, ginger, salt, pepper flakes and potato flour to the honey and sherry, stirring until mixture boils and starts to thicken.
• Pour the glaze over the chicken and bake uncovered in a 350 degree oven for 30 - 35 minutes.
• Serve on a bed of rice.