Herbed Lemon Chicken Breasts Ww Friendly Food

HERBED LEMON CHICKEN BREASTS

Steps:

• Low-Sodium Recipe
• 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
• 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
• 3. Grill the chicken on both sides, turning at least three times to cook evenly.
• 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
• 5. Squeeze other half of lemon on chicken.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

HERBED LEMON CHICKEN BREASTS -- WW FRIENDLY

Steps:

• On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
• Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
• Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
• Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.

HERBED LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.

LEMON CHICKEN BREASTS

Steps:

• In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes.
• Remove from the pan.
• Sprinkle the chicken with flour and rosemary and brown on both sides.
• Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom.
• Return the mushrooms to the pan.
• Lower the heat to a simmer, cover the pan and cook for 15 minutes.
• Sprinkle with parsley.

DILL-LEMON CHICKEN

Steps:

• Combine sour cream and all seasonings in a small bowl and whisk until smooth.
• Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
• Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
• Cover and cook on low for 3-4 hours.

LEMON CHICKEN BREASTS

Steps:

• Line a large ovenproof pan and arrange the ginger slices on the bottom.
• Place the chicken breasts on top of the ginger.
• Mix the soy sauce, lemon juice, and honey; pour over chicken.
• Roast in 350* oven for 25 min or until breasts are tender.