Preheat oven to 400 degrees F.
Combine salt, pepper, garlic, and thyme.
Lay chicken pieces into a 11\" x 13\" baking pan. Sprinkle seasonings over chicken.
Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
Pour hot lemon mixture around chicken.
Slice lemon into thin circular slices. Top chicken piece with a lemon slice.
Bake for 35 minutes at 400 F, until golden brown and juices are clear colored.
Preheat oven to 200 deg. Place chicken in a shallow ovenproof dish. Scatter with olives.
Cut the lemon in half, squeeze over the juive of half a lemon/ Slice the remaining lemon and place on top of the chicken. Drizle with wine and oil. Seaeson with salt and pepper.
Cover dish tightly with foil. Bake for 15 mins. Remove foil and bake another 10 mins until the chicken is golden and cooked through.
Serve with white rice
b>lemon, seasoning mix and chili in a large bowl. Skewer chicken lengthwise
00\u00b0C.
Slice the chicken breasts into strips.
Season
nough to hold chicken plus two quarts water
In shallow dish, combine the first five ingredients.
Place bread crumbs in another dish.
Dip chicken in butter mixture, then coat with crumbs.
Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture.
Bake uncovered at 350 for 25-30 minutes or until juices run clear.
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning,
lass baking dish. Place the chicken breasts in the dish, coating
Tenderize chicken breasts (by pounding).
Roll in a small amount of flour, salt and pepper.
Saute the green onion in butter in heavy skillet.
Put in chicken, scallions and butter and brown chicken.
(It is best to weight chicken for even browning and keep it flat.)
Remove chicken from skillet when brown.
Deglaze pan with lemon juice, lemon peel, parsley and garlic.
Boil until reduced.
Pour over chicken. Serve with brown or wild rice.
he 1 teaspoons water. Add chicken and turn to coat.
Cut each chicken breast half lengthwise.
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
In zip-lock bag combine pepper, salt, and flour.
Add chicken and shake a few pieces at a time.
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
Add lemon juice, sugar, and mushrooms, decrease heat.
Cover and simmer 15 min, or until chicken is cooked.
Serve over rice.
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
In shallow dish, combined butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish.
Dip chicken in butter mix, then coat w/ crumbs. Place in a greased baking dish. Drizzle w/ remaining butter mix.
Bake, uncovered, at 350\" for 25 - 30 minutes.
Serve.
Preheat oven to 350\u00b0.
Spray shallow baking dish with Pam. Add chicken, pouring lemon juice on each piece.
Sprinkle lemon pepper and garlic salt.
Spray chicken with Pam.
Bake 60 minutes.
Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing with the remaining baste for 30 minutes longer or until done.
Serve with rice and a vegetable.
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
Place chicken in baking dish.
Season chicken with salt, pepper and oregano mixture.
Mix together lemon juice, garlic and olive oil.
Pour on chicken.
Bake, uncovered, at 375\u00b0 for 1 1/2 hours.
Quartered onions and potatoes can be also baked with chicken.