ZESTY LEMON CHICKEN
Steps:
- Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
- In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
- In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
- Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
ZESTY LEMON PEPPER CHICKEN
Part of my homestyle chicken dinner. With the sweet and tangy lemon, paired with the zesty black pepper, it is healthy as well as full of flavour! This chicken dish is also juicy, which makes it good over some wild rice, paired with my almond green beans!
Provided by FENathan
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken into a large bowl.
- In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
- Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
- Use hands or tongs to turn chicken over and coat it with the marinade.
- Marinate for 12 hours or overnight.
- Heat oven to 500 degrees.
- Put chicken skin side up on a shallow, medium-sized roasting pan.
- Place reserved lemon rinds into pan.
- Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
- Discard lemon rinds. Serve with remaining marinade. Good served with my almond green beans and.
Nutrition Facts : Calories 252.2, Fat 17.2, SaturatedFat 3.4, Cholesterol 46.4, Sodium 630.9, Carbohydrate 10.1, Fiber 2.9, Sugar 2.4, Protein 16.5
MELISSA'S LEMON PEPPER CHICKEN
I decided to experiment one night for dinner with ingredients I had in my kitchen and my boyfriend loved it!! It's super easy and delicious!
Provided by Chef Melissa 1111
Categories Chicken Breast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Brush an 8X8 oven-proof glass container with olive oil and place chicken breasts in container.
- Add sea salt, lemon pepper and basil on chicken.
- Cut half of lemon into thin rings and place on top of chicken.
- Squeeze other half of lemon on chicken.
- Place glass container of chicken in oven and bake for 45 minutes.
Nutrition Facts : Calories 775.5, Fat 51.9, SaturatedFat 11.9, Cholesterol 217.9, Sodium 361.6, Carbohydrate 3.2, Fiber 1.2, Sugar 0.7, Protein 71.5
SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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