LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
SKILLET LEMON DILL CHICKEN THIGHS
A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
LEMON DILL POPOVERS
Looking for a delicious bread made with Gold Medal® flour and dill weed? Then check out these wonderful lemon flavored popovers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
- Fill cups about half full. Bake 20 minutes.
- Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 70 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 250 mg
LEMON-DILL CHICKEN POPOVER
From Taste of Home magazine April 2007. Could make a great dinner for two if you make half the recipe and use a regular pie plate instead of the deep dish plate.
Provided by Sueski
Categories One Dish Meal
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside.
- In a small mixing bowl, combine flour and salt.
- Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate.
- Bake at 400* for 20 minutes. Reduce heat to 350*; bake 5-10 minutes longer or until golden brown and center is set. Remove from oven.
- In a microwave-safe bowl, combine carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside.
- In another microwave-safe bowl, combine chicken, soup, red pepper, lemon juice and dill. Cover and mircowave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture.
- Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately.
Nutrition Facts : Calories 390.6, Fat 20.3, SaturatedFat 9.1, Cholesterol 251.1, Sodium 763.1, Carbohydrate 27.4, Fiber 1.9, Sugar 3.2, Protein 23.7
LEMON CHICKEN IN DILL CREAM SAUCE
Lemon Chicken in Dill Cream Sauce is a 30 minute meal you'll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make - you will want to lick the pan clean!
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
- Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
- Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 25 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 128 mg, Sodium 266 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN IN LEMON-DILL BUTTER
Take the hassle out of dinner tonight with this quick and easy chicken dish. The flavors of lemon and dill pair deliciously with the chicken, and will give you a meal that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and pat dry with paper towels.
- In a large, heavy-bottom skillet melt the butter over a medium-high flame.
- To the melted butter add the lemon juice and zest, salt, garlic, paprika, and onion powder; bring to a boil.
- Add to the skillet the chicken, pepper, mushrooms, and dill; bring back to bubbly.
- Cover the skillet, reduce the heat, and simmer for 30 minutes, or until the chicken is tender.
- Transfer the chicken to a warm serving platter, pour sauce over chicken. If desired garnish with snipped dill and lemon zest.
Nutrition Facts : Calories 1159.1, Fat 97.6, SaturatedFat 43.9, Cholesterol 377.4, Sodium 1150.4, Carbohydrate 3.8, Fiber 0.9, Sugar 1.4, Protein 65.9
SLOW-ROASTED LEMON DILL CHICKEN
The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. -Lori Lockrey, Pickering, Ontario
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill., Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°)., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 429 calories, Fat 26g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 565mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
EASY LEMON & DILL CHICKEN BREASTS
Make and share this Easy Lemon & Dill Chicken Breasts recipe from Food.com.
Provided by Jen T
Categories Chicken Breast
Time 27m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a non stick pan and cook the chicken over medium heat until a nice golden brown on each side.
- Takes about 8mins in total.
- Meanwhile mix wine, dill, lemon rind, juice and lemon pepper seasoning together.
- Pour over browned chicken and heat to boiling, then reduce and simmer for about 15mins.
- Remove chicken from pan and bring sauce back to the boil to reduce to about half.
- Pour over chicken and garnish with the parsley or spring onion.
- Serve over boiled or steamed rice with a salad on the side if liked.
LEMON-DILL CHICKEN
Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
- Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg
BAKED LEMON-DILL CHICKEN BREASTS
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g
LEMON DILL CHICKEN
A lowfat marinated broiled chicken. Great with rice! Three hour marinating time not included in prep time. From Betty Crocker's New Choices Cookbook.
Provided by ChipotleChick
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in a dish.
- Add the chicken, and turn to coat with the marinade.
- Cover and refrigerate 3 hours at the least, but no more than 24.
- Set oven on broil.
- Spray a broiler pan with nonstick spray.
- Lift the chicken out of the marinade, reserve the marinade.
- Put the chicken in the pan.
- Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade.
- Cook another 7 minutes or until juices run clear.
Nutrition Facts : Calories 140.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 175, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 27.6
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