Glazed Lemon Pepper Chicken Food

LEMON GLAZED CHICKEN BREASTS

Lemon Glazed Chicken Breasts image

Just double or triple to make more servings or meals. Source: Don't Panic - Dinner's in the Freezer

Provided by Brookelynne26

Categories Chicken Breast

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 boneless skinless chicken breasts
1/2 cup flour
1/2 teaspoon pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

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.

Nutrition Facts : Calories 436.7, Fat 17, SaturatedFat 10.1, Cholesterol 109.1, Sodium 522.7, Carbohydrate 41.5, Fiber 0.8, Sugar 23.9, Protein 30.4

HONEY GLAZED LEMON CHICKEN

Honey Glazed Lemon Chicken image

Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!

Provided by RuPei

Categories Chicken

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

7 chicken thighs
1 tablespoon low sodium salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1/3 cup water
3 tablespoons honey
1/2 cup cilantro, chopped, use parsley if prefer
1/2 lemon, sliced for garnish

Steps:

Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
Serve immediately.

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