Melt In Your Mouth Lemon Chicken Food

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

MELT-IN-YOUR-MOUTH LEMON CUTOUTS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.

MELT IN YOUR MOUTH LEMON CHICKEN

Steps:

• Dry chicken and pound out with a mallet until evenly flat. Coat with flour.
• Melt butter and olive oil in a large skillet over meduim high heat.
• Cook chicken breast for approximately 3 minutes on each side or until browned and cooked through.
• Remove chicken from skillet and season with salt and pepper. Keep warm in oven while you prepare sauce.
• Add remaining butter to skillet to melt while scrapping up brown bits from the bottom.
• Remove from heat and add parsley and juice from 1/2 a lemon. Cut other 1/2 of the lemon into thin slices to use as a garnish.
• Pour hot sauce over chicken and serve.

MELT IN YOUR MOUTH CHICKEN (MIYM)

Steps:

• Wash and dry the chicken breasts. Move the chicken breasts to a cutting board. Place your non-dominant hand flat on one of the chicken breasts, and use the other hand and a sharp knife to slice through the thick side of the chicken. I normally end up with two large pieces and one small piece per chicken breast. Repeat with the remaining chicken.
• Optional step: Place the chicken in a bowl and cover the chicken with buttermilk (for me this takes about 1 cup of buttermilk). Toss the chicken to make sure the pieces at the bottom are coated in buttermilk as well. Marinate for 20 - 25 minutes in the refrigerator. This tenderizes the chicken, but it's very much an optional step - it will be delicious either way.
• While the chicken is marinating, add the mayonnaise, 1/2 cup of the parmesan, the garlic powder, the sea salt, the onion powder, the black pepper, the paprika, the red chili flakes, and the parsley flakes to a small bowl. Mix to combine.
• When the chicken is nearing the end of marinating, preheat the oven to 375 F.
• Once the chicken has finished marinating, remove the bowl from the refrigerator. Discard the remaining marinade and dry each piece of chicken before placing it on a baking dish. The dish doesn't need to be too large, but the pieces should be able to lay next to each other rather than on top of each other. I used a 9" x 11" size casserole dish.
• Spread the mayonnaise mixture over the chicken, then sprinkle with the remaining parmesan cheese.
• Bake for 20 - 25 minutes (or until the juices run clear and a meat thermometer registers an internal temperature of 165 F). Turn the oven to broil and broil for 1 minute, or until the topping is golden.
• Remove from the oven and let rest for 5 minutes, then serve warm.