Lemon Pepper Chicken Food

LEMON PEPPER CHICKEN I

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

LEMON-PEPPER CHICKEN

Steps:

• In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
• Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
• Preheat oven to 450 degrees F.
• Put rack in middle position of oven.
• Arrange chicken, skin side up, on a rack in a roasting pan.
• Season lightly with salt.
• Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
• This is also great grilled on the bbq.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

Steps:

• Prepare a grill for medium heat.
• Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
• Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
• Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
• Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.

LEMON PEPPER CHICKEN WINGS

Steps:

• Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.
• Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.
• Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.
• Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
• Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
• Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
• Let the chickens rest 10 minutes before portioning (see below). Season with salt.
• Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
• Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
• Separate the drumsticks from the thighs with the shears.
• Cut off the wings as close to the body as possible.
• Insert the shears into the tail end of the chicken and cut along the breastbone.
• Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

LEMON PEPPER CHICKEN TENDERS

Steps:

• Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Steps:

• For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
• Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
• Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
• Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
• Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

LEMON-PEPPER CHICKEN

Steps:

• Preheat oven to 400°F.
• With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. Squeeze enough juice from lemons to measure 1/4 cup. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. Marinate chicken 15 minutes.
• In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. Arrange chicken, skin sides up, and pat lemon-pepper onto it. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. Transfer chicken to a platter and keep warm.
• Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. Pour sauce over chicken.

GLAZED LEMON PEPPER CHICKEN

Steps:

• Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
• Add the chicken and turn to coat. Leave to marinate in the fridge for half an hour, or even better, overnight.
• Preheat oven to 220 gas or 200 fan. Arrange the potatoes and chicken in a single layer in a shallow roasting tin, pouring the marinade over the top. Roast for about half and hour or until the potatoes are tender and the chicken cooked. Serve with broccoli and pan juices
• Per serving 339 kcals, protein 38g, carbs 44g, fat 3G, saturated fat 1g, fibre 2g, added sugar 11g, salt 0.55g

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE

Steps:

• Preheat oven to 350.
• Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
• Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
• Bake for 30 Minutes.
• Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
• Put pan back in the oven.
• Bake 30 Minutes.
• Remove from oven, and place chicken back inside.
• Cook for another 15 minutes.
• This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

LEMON PEPPER CHICKEN STEW

Steps:

• Heat oil in large pan over medium heat until hot.
• Add chicken; cook 4-5 minutes until brown, stir occasionally.
• Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
• Bring to boil.
• Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
• Add soup; mix well.
• Cook an additional 2-3 minutes until heated.

LEMON-PEPPER CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

LEMON PEPPER BACON CHICKEN SANDWICH - PIONEER WOMAN

Steps:

• On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
• Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
• Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
• Heat skillet again, over medium-low to medium heat.
• Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
• Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
• Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
• Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
• Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.