LEMON GARLIC CHICKEN BREASTS
Its so easy and so tasty. Serve over cooked vermicelli.
Provided by Karina Mitchell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
- Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 0.8 g, Cholesterol 65.5 mg, Fat 2.9 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 275.2 mg, Sugar 0.3 g
MICROWAVED PARMESAN CHICKEN
This quick way to prepare chicken has been a family staple ever since a friend gave me the recipe. It's too good not to share. - Michael Herman, Carney, Michigan
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a microwave-safe dish. Top with soy sauce, garlic powder and pepper. Sprinkle with cheese and dot with butter. Cover and cook on high for 4-5 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 624mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
SAUCY CITRUS GARLIC CHICKEN BREASTS, MICROWAVED & EASY!
This is a take on troyh's Easy Garlic Chicken Breasts, but I switched up the ingredients, cooked it in the microwave and used the drippings to make a wonderful lemon butter sauce. SUPER SIMPLE. . .you must try this! Perfect over rice with a side of asparagus.
Provided by januarybride
Categories Chicken Breast
Time P1DT12h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
- Juice your lemon and lime. . .you should have 1/4 cup of juice.
- Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
- 1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
- Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
- Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
- When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
- Pour the drippings into a small sauce pan, add butter and place on med-high heat.
- Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
- Add Capers to sauce.
- Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
- NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Nutrition Facts : Calories 372.3, Fat 27.2, SaturatedFat 7.7, Cholesterol 88.8, Sodium 175, Carbohydrate 4.4, Fiber 0.2, Sugar 0.6, Protein 27.6
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
GARLIC CHICKEN SAUCE
This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.
Provided by DancesInGarden
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan over medium heat.
- Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
- Add flour and whisk to combine (this makes a roux).
- Cook and whisk the roux for a minute or so. You want it blonde, not brown.
- Mix the bouillon powder, hot water, and milk.
- Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
- Bring to a bubble, and allow to bubble until thickened.
- Squeeze the wedge of lemon over top (watch for seeds!).
- Taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 95.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 16.6, Sodium 327.9, Carbohydrate 7.2, Fiber 0.2, Sugar 0.2, Protein 3.2
GARLIC LEMON CHICKEN BREASTS
For garlic lovers only! Please use fresh garlic and fresh lemon juice. Yes this has a very strong flavor...but I think it's wonderful! I love it so much I usually double the garlic mixture.
Provided by Engrossed
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the garlic and parsley. Season with salt and pepper (I like a lot of pepper) to taste. Reserve half of the mixture for the sauce.
- Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture.
- Grill or broil chicken breasts 8-10 minutes on each side until springy to the touch. Do not overcook.
- Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 191.9, Fat 12.5, SaturatedFat 5.6, Cholesterol 61.7, Sodium 90.1, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 15.8
SAUCY GARLIC CHICKEN
Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.
Nutrition Facts : Calories 601 calories, Fat 32g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1066mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 55g protein.
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