Herbed Lemon Chicken Breasts Food

SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE

Steps:

• Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
• In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
• Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the 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

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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER

Steps:

• In a hot non-stick pan, add butter and melt.
• Add chicken drumstick and brown or seal chicken.
• Place celery & carrot on base of crock pot/slow cooker.
• Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
• Pour chicken stock and lemon juice on top of drumstick.
• Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
• Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
• Serve with juices on rice or with crusty bread.

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.

LEMON-HERB ROAST CHICKEN

Steps:

• Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
• Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
• Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

HERBED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

LEMON HERB CHICKEN BREASTS

Steps:

• Place 1 chicken breast at a time between 2 sheets of wax paper or plastic wrap, pound with mallet or rolling pin to a thickness of 1/2-1/4 inch.
• Combine first 4 ingredients in a small bowl.
• Rub mixture all over chicken breasts.
• Heat oil and garlic in nonstick skillet on medium high.
• Add chicken breast; cook 3-4 minutes on each side, until browned and cooked through.
• Remove from heat Drizzle with lemon juice; cover and let stand for a couple minutes before serving.

LEMON-HERB ROASTED CHICKEN

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
• Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
• Bake 50 to 55 min. or until chicken is done (165°F).

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

LEMON GRASS CHICKEN WITH HERBED ORZO

Steps:

• Mix 2 Tbsp. cheese, flour, 1 Tbsp. each basil and chives, and 1/8 tsp. pepper in pie plate. Moisten chicken with water, then dip in cheese mixture, turning to evenly coat both sides of each breast.
• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
• Add lemon grass and garlic to skillet; cook and stir on medium heat 1 min. Add broth, remaining pepper and 1 Tbsp. of the remaining cheese. Bring to boil; stir in orzo. Cover; simmer on medium-low heat 10 min. or until orzo is al dente. Stir orzo. Return chicken to skillet; cook, covered, 2 to 4 min. or until orzo is tender and chicken is heated through. Transfer chicken to plate.
• Stir remaining basil and chives into orzo; spoon onto plate with chicken. Sprinkle with remaining cheese.

LEMON HERB CHICKEN

Steps:

• In a large resealable plastic bag or shallow glass dish, combine the first five ingredients. Add chicken. Seal or cover and refrigerate for 4 hours or overnight. Drain; discard marinade. Grill chicken, uncovered, over medium-low heat for 10-15 minutes or until juices run clear, turning several times.

LEMON & HERB CHICKEN CLUB BURGER

Steps:

• First, make the marinade. Crush the garlic with the thyme and a pinch of salt using a pestle and mortar. Add the lemon juice, olive oil and plenty of cracked black pepper and mash together to combine. Lay the chicken breasts out on a board and flatten slightly using a rolling pin until they are an even thickness. Transfer to a container with the marinade, then seal, shake and chill until needed, or for up to 1 hr. Light the barbecue and wait until the coals are ashen, or heat a gas barbecue to medium. Mix the sauce ingredients together in a small bowl and keep chilled.
• Cook the bacon on the barbecue for 3-4 min until crisp. Remove to a plate and set aside. Toast the cut side of the buns where you grilled the bacon to soak up the fat, then remove and set aside. Barbecue the marinated chicken breasts for 4-5 mins on each side until lightly charred. Top each with a slice of cheese, if using, and cook for a few minutes more until the cheese has melted and the chicken is cooked through (a probe thermometer should read at least 65C).
• Spread the base of each bun with the sauce, then top with the avocado slices, tomatoes, chicken, bacon and lettuce. Sandwich with the bun tops, press down lightly and serve.

MOIST LEMON HERB CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.