LEMON MARINADE (CHICKEN)
Another good recipe from local news chef, Chef Walter. A nice change from the usual lemon pepper marinade on store shelves. This recipe is enough for 2 pounds of boneless skinless chicken breasts. Prep time is marinade time. Note: feel free to cut back or eliminate the salt in this marinade. Low-sodium soy sauce also works well for this. (Thanks for the tip, Nif!)
Provided by Misa3446
Categories Low Cholesterol
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together well. Pour into a shallow dish or large zip top bag.
- Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 - 3 hours, turning occasionally.
- Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.
LEMON CHICKEN III
Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.
Provided by Megan Henry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 12h
Yield 6
Number Of Ingredients 11
Steps:
- To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
- Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
- Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 37.3 g, Cholesterol 68.4 mg, Fat 20 g, Fiber 2.1 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 666.3 mg, Sugar 14 g
LEMON CHICKEN MARINADE
Whip up a batch of this delicious lemon chicken marinade in 5 minutes with 8 simple ingredients -- and no fillers!
Provided by Lee Funke
Categories Marinades
Time 5m
Number Of Ingredients 9
Steps:
- Place all ingredients for the lemon chicken marinade (minus the chicken breast) into a medium bowl and whisk to combine.
- Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
- Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, overnight.
Nutrition Facts : ServingSize 1/4 recipe, Calories 262 calories, Sugar 3, Sodium 206, Fat 16, Carbohydrate 4, Protein 27, Cholesterol 71
EASY NO-FAIL LEMON CHICKEN MARINADE
This just might be the best chicken marinade, ever. It's incredibly versatile. Use for marinating chicken, turkey, pork, fish, shrimp, tofu or vegetables. When marinating meats and poultry, marinate at least 1 hour or overnight. When marinating something more delicate like fish, you only need to marinate 1 to 2 hours. You can also use this to baste while cooking or grilling, if you plan to do this, simply set a portion of the prepared marinade aside for basting. **This makes enough to marinate 2 to 2 ½ pounds of chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes approximately 1/2 cup
Number Of Ingredients 9
Steps:
- Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
- To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.
Nutrition Facts : ServingSize 1/4 cup, Calories 138, Protein 1 g, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg
LEMON MARINATED CHICKEN BREASTS
This marinade produces a very moist chicken breast with lots of flavor, no need to marinate for more than 2-3 hours, or the acid in the lemon will start to "cook" the chicken. Adjust the hot sauce to taste. This recipe can be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 2h
Yield 5 breasts
Number Of Ingredients 10
Steps:
- Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate.
- Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade.
- Place in the refrigerator for about 2-3 hours, turning the bag occasionally.
- Remove the chicken and discard the marinade.
- Season the chicken with seasoned salt and more black pepper.
- Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.
Nutrition Facts : Calories 523, Fat 42.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 154.6, Carbohydrate 4.8, Fiber 0.4, Sugar 1.7, Protein 30.5
CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
MOIST LEMON CHICKEN
"I originally developed this marinade for seafood, but it's wonderful with chicken, too," writes Nancy Schickling of Bedford, Virginia. "It adds mild lemon zing and keeps the meat moist and tender."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-6 hours. , Drain and discard marinade. Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.
Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
LEMON-HERB MARINATED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
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