PORTOBELLO LEMON CHICKEN
From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.
Provided by Gary
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
- Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
- Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 12.6 g, Cholesterol 97.1 mg, Fat 17.5 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 4.8 g, Sodium 250.5 mg, Sugar 2.8 g
PORTOBELLO-CHICKPEA WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
- Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
- Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
- Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
Nutrition Facts : Calories 400 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 630 milligrams, Carbohydrate 49 grams, Fiber 7 grams, Protein 15 grams
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN MARSALA PORTOBELLO MUSHROOMS
This super tasty low carb dinner will be a hit with the whole family! Switch up the filling using ground turkey, beef or pork!
Provided by Dan
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Add the oil to a large skillet over medium heat.
- When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
- Next add the chicken and cook, breaking up with a spoon until browned through.
- Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
- Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
- Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
- Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
- Set the filling aside while you prepare the mushrooms.
- Scrape the brown gills from the mushrooms and trim the stems.
- Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
- Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.
Nutrition Facts : Calories 287 calories, Sugar 2.9 g, Sodium 787.8 mg, Fat 9.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 6.5 g, Fiber 2.4 g, Protein 43.9 g, Cholesterol 5.2 mg
PORTOBELLO CHICKEN LOMEIN
Make and share this Portobello Chicken LoMein recipe from Food.com.
Provided by WKernan
Categories Chicken
Time 30m
Yield 4 1 1/4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
- Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.
Nutrition Facts : Calories 364.6, Fat 10.8, SaturatedFat 1.9, Cholesterol 72.6, Sodium 793.9, Carbohydrate 35.3, Fiber 3.1, Sugar 8.9, Protein 30.9
PESTO PORTABELLO CHICKEN BURGER RECIPE
This Pesto Portabello Chicken Burger is a healthy alternative to a beef burger. This healthy burger recipe uses ground chicken with pesto to make this a juicy chicken burger recipe. If you like grilled pesto chicken then you love this grilled chicken burger!
Provided by Deanna @SeductionInTheKitchen.com
Categories Burgers Recipes
Time 30m
Number Of Ingredients 13
Steps:
- In a bowl, add the ground chicken, portobello mushrooms, pesto, and breadcrumbs.
- Mix it up well.
- Form into patties and grill the patties until the juices run clear and the chicken burgers reach 165F
- When the burgers are done, melt the asiago cheese on the top of them.
- In a bowl mix all the lemon aioli ingredients together and set aside.
- Place the bottom buns on a serving tray.
- Place a chicken burger on top the buns
- Top with arugula
- Butter the top part of the buns with the lemon aioli.
- Place the top of the bun on the burger
- serve them up and Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 55 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 767 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
PORTOBELLO LEMON CHICKEN
From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.
Provided by Gary
Categories Chicken Thighs
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
- Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
- Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 12.6 g, Cholesterol 97.1 mg, Fat 17.5 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 4.8 g, Sodium 250.5 mg, Sugar 2.8 g
ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS
Make and share this Rosemary Chicken With Portabella Mushrooms recipe from Food.com.
Provided by Meredith P.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
- Mix flour, salt, pepper, garlic powder in plastic storage.
- Pound chicken between two pieces of wax paper to equal pieces.
- Slice each mushroom in half and set aside.
- Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
- Add about 3 breast pieces into the seasoned flour and shake to coat.
- Place coated chicken pieces into skillet remove when browned and set aside.
- Add 2 tablespoons of butter to skillet.
- Add mushroom and garlic and saute for 5 minutes.
- Add 1/2 cup broth and the rosemary and deglaze the skillet.
- Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
- Remove chicken and mushrooms from skillet.
- Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
- Add chicken and mushrooms back to skillet and heat.
- Spoon sauce over chicken and mushrooms to coat.
LEMONY ROASTED CHICKEN AND POTATOES
This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
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