LEMON GINGER CHICKEN
Make and share this Lemon Ginger Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
- Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
- Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
- Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
- Garnish with parsley and serve.
CHICKEN WITH MANGO AND GINGER
Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
- Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.
Nutrition Facts : Calories 297 g, Fat 12 g, Fiber 1 g, Protein 37 g
GINGER-GLAZED LEMON BUNDT
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.
Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
MANGO-MUSTARD GLAZED CHICKEN
This is a wonderfully easy, complex tasting sauce that makes the chicken. Easy and fast to put together for a dinner on the fly.
Provided by TishT
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a bowl; stir well with a whisk.
- Sprinkle chicken with salt and pepper.
- Heat a large non-stick skillet coated with cooking spray over medium heat until hot.
- Add chicken; cook 3 minutes on each side or until browned.
- Remove chicken from pan.
- Add mango mixture; bring to a boil.
- Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
MANGO-AND-LIME-GLAZED CHICKEN
This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
- Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
- Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.
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