Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.
Season the chicken breasts generously with salt and pepper.
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
To plate, place a serving of the rice on each plate and top with 1 chicken breast.
Garnish with fresh parsley sprigs.
Place margarine in rectangular dish (11 x 7 x 1 1/2-inch). Microwave, uncovered, on High 20 to 30 seconds until melted. Arrange chicken breast halves, thickest part to outside edges of dish in margarine.
Cover tightly and microwave 4 minutes.
In a small dish; combine all ingredients except chicken and parsley. Arrange chicken breast bone-side up on a microwave roasting rack, meatiest portions to outside of dish. Brush with half of seasoned mixture. Microwave
on high 5 minutes. Turn pieces over and brush with remaining mixture. Microwave 10 -15 minutes, or until meat near bone is no longer pink, rotating once during cooking. If desired, sprinkle with parsley before serving.
Slice chicken breasts into 1/4 in
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
boneless, skinned chicken breast halves (5 to
ver high heat. Add the chicken breast chunks, sprinkle with some of
Dip chicken in flour, shaking off excess. In 12-inch nonstick skillet, melt Spread over medium-high heat and brown chicken 4 minutes, turning once.
Stir in Lipton(R) Recipe Secrets(R) Savory Herb with Garlic Soup Mix blended with water and lemon juice.
Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice.
Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.
Remove skin and fat from chicken and pat dry.
Mix oregano, seasoned salt and pepper together and rub all into chicken.
Brown chicken in 2 tablespoons of butter.
Transfer chicken to slow cooker.
Place water, lemon juice, garlic and bouillon granules in skillet used to brown chicken, scraping and incorporating all bits from bottom of skillet.
Pour over chicken and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
Thirty minutes before serving, stir in the parsley and cook on high.
Serve with rice pilaf.
dd the zest of 1 lemon, half a teaspoon of ground
live oil. Stir. Add the garlic, and cook 1 minute. Do
Juice lemon.
Finely mince garlic.
Combine half garlic with lemon juice.
Using a sharp knife, slice small openings into chicken breast.
Stuff garlic into slits in chicken.
Baste with lemon and garlic.
Sprinkle thyme over top, (add a little to lemon mix).
Place onto a wire rack over a tray of water.
Bake for approx 1 hour in moderately hot oven.Baste regularly.
Alternatively you could prep the same and grill or bbq chicken.
Cut each chicken breast horizontally, to make two thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once until chicken is brown. Add apple and lemon juice; sprinkle with pepper, heat until hot.
he frozen chicken breasts on the rack.
Squeeze one lemon half
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
blespoon olive oil.
Arrange lemon slices in a single layer
Cut 2 thin slices from lemon; set aside.
Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
Add rosemary, salt, pepper, oil and garlic; mix well.
Add chicken breast halves; turn to coat.
Arrange chicken on broiler pan.
Top with lemon slice on each.
Broil 4 to 6 inches from heat for 5 minutes.
Turn chicken, placing lemon slices under chicken.
Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
Discard lemon slices.
o 425-degrees. Flatten each chicken breast half to 1/2-inch