br>Mix butter, lemon juice, and half the Italian dressing mix in
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
Place chicken between plastic wrap and pound to flatten just a little.
Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
Put bread crumbs on plate and coat chicken on both sides.
Fold chicken in half and place in a glass baking dish.
Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
Do not overbake. :).
Wash and pat dry chicken breasts.
Pound thin with meat hammer.
Combine flour, salt, pepper and Italian seasoning into a large dish.
Coat chicken by dipping into flour mixture, both sides.
To grill, skin chicken breasts and rub in pepper
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.
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.
ngredients and whisk to make chicken seasoning.
Prepare grill for
Preheat oven to 400\u00b0.
Combine all ingredients except chicken. Lay chicken in a 13 x 9-inch baking pan.
(Use 2 pans, if necessary.)
Pour ingredient mixture over chicken.
Add water, enough water to cover chicken.
Bake in oven for 15 minutes at 400\u00b0.
Turn oven down to 350\u00b0 and bake for another 45 minutes.
killet with lid.
Add chicken breasts. Return broth to a
In a large broiling pan, place chicken, garlic, cut-up wedges of potatoes and olive oil and bake until brown.
Add lemon juice, water, parsley, then salt and pepper to taste.
Yield: 4 to 6 servings.
Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
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.
ziplock bag.
SLICE chicken breasts in half lengthways
boullion, chicken broth, vinegar, olive oil, water, triple sec, lemon juice, italian spices
Pound the chicken breasts until they are 1/
Place chicken, Italian dressing mix, butter, lemon juice and chicken stock in crockpot.
Cover and cook on low 6-8 hours.
When finished cooking, shred chicken with two forks.
Serve chicken over hot cooked rice (or noodles) and top with chicken juices from crockpot.
egrees. Then clean off your chicken breast, your red potatoes, and
utter until melted.
Add chicken.
Cook 5 min to