Lemon Basil Chicken Strips Food

LEMON BASIL GRILLED CHICKEN

Steps:

• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
• Preheat grill to medium-high heat or about 400 degrees F.
• Remove chicken from marinade and discard marinade.
• Grill for 4 to 6 minutes per side or until cooked through.
• Transfer to serving plate and garnish with additional basil, if desired.

LEMON BASIL CHICKEN

Steps:

• Preheat oven to 375°. Finely grate enough peel from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity., Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil., Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

LEMON BASIL CHICKEN

Steps:

• Preheat oven to 400°F.
• Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
• Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
• Toss the garlic around the chicken in the baking dish.
• Place the lemon slices on top of each piece of chicken and drizzle with the oil.
• Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.

FAMOUS LEMON AND BASIL CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.

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°.

BASIL CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, add chicken and flour. Seal bag; toss to coat., In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken is no longer pink.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE

Steps:

• Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
• Season cutlets with complete seasoning on both sides.
• Set aside.
• Mix eggs and milk and put breading in separate plate.
• Put cutlets into milk mixture and bread them so they are fully coated.
• Heat up canola oil or you can use butter in a skillet on medium heat.
• Put cutlets in the skillet and let them start cooking.
• In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
• When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
• Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
• You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

LEMON BASIL CHICKEN AND VEGETABLES

Steps:

• Cook rice as directed on package. While rice is cooking, cut chicken into 2 X 1/4 inch strips.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
• Add chicken to skillet; sprinkle with pepper and garlic powder. Stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 2 minutes.
• Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
• Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Divide rice among bowls. Top with chicken mixture.

STIR-FRIED CHICKEN WITH LEMON, CAPERS AND BASIL

Steps:

• Heat a wok until hot, add half the oil and swirl to coat.
• Add the onion and stir-fry for 2-3 minutes or until softened.
• Remove from the wok and set aside.
• Reheat the wok, add another teaspoon of oil and half the butter, and stir-fry the chicken in two batches for 3-5 minutes each batch, or until browned, adding the remaining oil and butter between batches.
• Return all the chicken to the wok with the onion.
• Stir in the rind, capers and lemon juice.
• Toss well and cook until heated through.
• Add the basil and season with salt and freshly ground black pepper.

LEMON CHICKEN WITH BASIL

Steps:

• Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker., Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.

GRILLED LEMON BASIL CHICKEN

Steps:

• In a small bowl, combine oil, lemon juice, vinegar, lemon peel, garlic, pepper and basil.
• Put chicken in a shallow glass dish and cover with the preceding marinade.
• Marinate 30 to 45 minutes or overnight.
• Grill or broil chicken until lightly browned.
• Garnish with extra lemon slices and fresh basil leaves.

LEMON-BASIL CHICKEN ROTINI

Steps:

• Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

LEMON BASIL CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag. Squeeze bag to blend in flour., Add potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining seasonings; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining seasonings over entire chicken; place in center of potatoes in bag. Arrange squash, zucchini and bell pepper over potatoes., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 1-1/4 to 1-1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180°F. Let stand in oven bag 10 minutes; remove chicken from bag. Stir sauce and serve over chicken and vegetables.

BASIL-LEMON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.

JUICY LEMON PEPPERED CHICKEN STRIPS

Steps:

• In a small bowl combine lemon juice, cajun, pepper and oregano; mix well.
• Fill a meat injection syringe with lemon pepper solution.
• Inject each chicken strip until juice flows out the opening or strip gets "Plump".
• Melt butter in large skillet; add pepper to melted butter.
• Cut lemon 4 ways.
• Place strips in pan and squeeze juice from lemon over each.
• Cook each side on medium-high heat for 4-6 minutes until cooked; do not over cook. Apply more juice after each turn.