Lemon Pepper Chicken And Zucchini Risotto Food

LEMON CHICKEN RISOTTO

Steps:

• Pat the chicken completely dry with paper towels. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and plate it on a cutting board. Once cool, slice into pieces.
• With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
• Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don't be afraid to add more. Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top and lemon wedges on the side.

CHICKEN RISOTTO (WITH VEGETABLES)

Steps:

• Heat the chicken stock, and keep warm.
• Heat oil and butter in a large saucepan. Add the onion and cook until clear.
• Add in the diced chicken and fry until the outside is just white (not fully cooked).
• Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
• Add the rice. Stir to coat fully in butter/oil
• Add the hot chicken stock in - 1 ladle at a time - to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
• Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
• Continue until rice is fully cooked and the dish is creamy.
• Stir in the Parmesan cheese and black pepper.

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

LEMON-PEPPER CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
• Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
• Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON PEPPER CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Coat chicken with 2 tsp lemon pepper, salt, coriander.
• Coat zucchini lightly with oil and 1 tsp lemon pepper.
• Heat large pan on medium heat.
• Add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.
• Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
• Add chicken and brown on both sides, then remove.
• Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
• Deglaze pan with wine.
• Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
• Add remaining butter and parmesan to rice to finish.

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.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper.
• Set aside 2 tablespoons bread crumbs.
• Place the remaining crumbs in a large resealable plastic bag.
• Dip chicken in egg mixture, then place in bag and shake to coat.
• In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside.
• In the same skillet, saute zucchini in remaining oil until crisp-tender; drain.
• Transfer to a greased 13-in. x 9-in. baking dish.
• Sprinkle the reserved bread crumbs over the zucchini.
• Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt.
• Top with chicken.
• Cover and bake at 400° for 25 minutes or until a meat thermometer reads 170°.
• Uncover; sprinkle with remaining cheese.
• Bake 10 minutes longer or until cheese is melted.

RISOTTO WITH ZUCCHINI AND PARMESAN

Steps:

• Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
• Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
• Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
• Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.