In a skillet, saute cooked chicken and garlic in olive oil. Turn to
Roll chicken in oil to coat.
Place in baking dish, salt and pepper; sprinkle on garlic.
Squeeze 1/2 lemon over chicken.
Slice remaining lemon.
Place on each piece of chicken.
Bake for 15 minutes at 400\u00b0.
Turn and bake 20 to 25 minutes longer.
Spoon pan juices over chicken before serving.
Serves 4.
Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large
Combine lemon juice, garlic, oregano and 2 tablespoons olive oil.
Shake and set aside.
Remove skin from chicken.
Cover it lightly with a little olive oil.
Season to taste with salt and pepper.
Cook on the barbecue.
Place cooked chicken on a platter. Pour lemon-garlic sauce over chicken.
Serves 4.
Honey Garlic Chicken Kabobs: Spray grate of outdoor
ress your pizza. The original recipe calls for you to bake
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
o prevent burning, tuck the chicken's wing tips under the
00b0F.
Peel and mince garlic. Chop carrots into 2 inch
oaching liquid: Combine lemon juice, soy sauce, and chicken broth. Pour mixture
garlic-shallot butter with lemon:<
aking dish (if doubling the recipe to make 12 breasts, use
boneless, skinned chicken breast halves (5
live oil. Arrange lemon slices from 1 lemon in a single layer
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.
ver high heat. Add the chicken breast chunks, sprinkle with some
ll the ingredients except the chicken. Mix well and set aside
Bring 4 cups water to a boil in large skillet. Add chicken. Reduce heat to low; simmer, covered, for 10 mins, or until chicken is cooked through. Cool chicken in poaching liquid for 10 mins. Drain, then shred chicken finely.
Meanwhile, preheat the broiler. Brush bread on both sides with combined oil and garlic. Toast on both sides under broiler.
For the dressing, whisk all ingredients in a small bowl. Season.
Combine chicken and dressing in large bowl; divide among toasts.
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.
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.