Low Fat Roasted Lemon Pepper Chicken Food

LOW FAT LEMON CHICKEN

Steps:

• Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
• Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
• Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.

ROASTED CHICKEN WITH PEPPERS

Steps:

• Place washed and dryed chicken in a shallow roasting pan.
• Combine 2 tablespoons oil, rosemary and lemon juice.
• Brush over chicken.
• Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
• Roast in a preheated 375 degree oven for 15 minutes.
• Cut bell peppers lengthwise into 1/2 strips.
• Slice onion into thin wedges.
• Toss vegetables with remaining oil, salt and pepper.
• Place veggies around chicken.
• Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
• Serve chicken with peppers and pan drippings.

CRISPY LEMON CHICKEN

Steps:

• Cut your chicken into 2 inch pieces and put them into a large bowl.
• Add in the egg, salt, pepper and oil. Mix it well and set aside.
• In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
• And mix it well set aside.
• Add the chicken into the flour mix and coat each piece generously.
• Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
• When the temperature is 375 degrees,
• Carefully put some chicken pieces in small batches and fry for 4 minutes
• Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
• Finish frying the chicken until they're all done.
• Set aside keep warm and put together your glaze in the next step.
• Method Glaze:
• Let your oil cool slightly in the wok
• Remove all but 2 tablespoons of oil and put it over medium heat.
• Saute the minced garlic for a minute, being careful not to burn it
• Add the rest of the ingredients in and bring the mixture to a boil.
• Add 1/2 tablespoon corn flour mixed with a little cold water
• Make sure to stir this for 3 minutes
• Reduce the heat and simmer it until a saucy thick glaze is created.
• Pour the glaze over the chicken and serve!
• Scatter the Spring onion and lemon segments

LEMON-PEPPER CHICKEN PASTA

Steps:

• Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.