Baked chicken dish for tonight?!
Baked chicken dish for tonight?
already took boneless chicken breasts out for tonight, and want something new to do with them. bored of barbque, regular chicken parm and plain italian breaded/shake and bake coated. perhaps something lemony to try tonight? will be making mixed veggies and some buttered noodles for side dishes.. simple quick just for me and husband! THANKS
Answers:
Chicken Picatta:
4 chicken breasts, boneless/skinless
4 tbsp. flour
Salt and pepper
1 cup chicken broth
Juice of one lemon
Additions to sauce: chopped shallots, garlic, or parsley
Heat a large skillet with olive oil. Coat chicken with seasoned flour and place in skillet over medium high heat and cook on both sides until golden brown. Remove chicken from pan and pour in chicken broth making sure to scrape up any brown bits from the bottom of the pan. Let this reduce a little bit and add in your juice of one lemon. Season the sauce well with salt and pepper. Return chicken to sauce to cook through. Serve with rice or noodles.
how about sprinkling some lemon pepper on both sides of the chicken and baking it . Quick and delicious
I dice them up and saute in olive oil and garlic and serve with pasta or rice, you can add veggies right to the skillet, in fact I add my al dente pasta to the skillet too.
Or cut into strips and when the pink is gone add a couple envelopes of fajita seasoning, serve on warm or crisp tortillas with all the regular taco toppings
Heres a Lemon Chicken recipe along the lines of Chinese food, from about.com
INGREDIENTS:
2 tablespoons dry sherry
4 green (spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
PREPARATION:
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper.
Oregano-Lemon Chicken
4 chicken breasts
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.
Bake, uncovered at 375 degrees F for 45 minutes or until a meat thermometer reads 160 degrees F and chicken juices run clear, basting occasionally with pan juices
Preheat your oven to 450 degrees. Mince one clove of garlic and squeeze the juice from half a lemon. Mix together and use it marinate your chicken in a large ziplock bag (squeeze the air out) for about ten minutes. Then take out the chicken and coat it with bread crumbs and some minced fresh rosemary. Drizzle the remaining marinade on top. Bake for 30 minutes.
The side dishes sound just right for a chicken curry. Cut chicken into bite sized pieces and stir fry until cooked.
Curry Sauce. (Roux)
2T Butter.
2T Flour.
1t Curry powder.
S & P
1 Cup of Milk.
Melt butter in a small saucepan. Add flour, seasonings to taste.
Gradually add the milk, stirring all of the time, (on medium heat), until sauce thickens, then cook for 3-4 minutes.
Add chicken and mix.
Roasted Lemon Basil Chicken
Prep Time: 10 min
Total Time: 55 min
Makes: 5 servings
1/3 cup MIRACLE WHIP Dressing
2 Tbsp. fresh lemon juice
2 tsp. honey
1 tsp. dried basil leaves
1 broiler-fryer chicken (3 lb.), cut up
PREHEAT oven to 375°F. Mix dressing, juice, honey and basil until well blended.
PLACE chicken in 13x9-inch baking dish; spread with the dressing mixture.
BAKE 45 minutes or until chicken is cooked through.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked brown rice and a cooked green vegetable for added color.
Substitute
Prepare as directed, substituting 6 boneless skinless chicken breast halves for the cut-up broiler-fryer. Bake at 375°F for 30 minutes or until chicken is cooked through. Makes 6 servings.
How about Ginger Chicken. It is fried in an electric frying pan initially, not baked but maybe you might adapt it.
Recipe
3 -4 single boneless chicken breasts cut into bite sized pieces
olive oil for frying
1/2 cup cornstarch
salt & pepper to taste
garlic powder
dry ginger powder
one red sweet pepper chopped or sliced
one Vidalia onion chopped
3-4mushrooms sliced (optional)
2 tsp.chicken soup base powder
2 cups water
Method
cut onions and fry in olive oil
add red peppers
add mushrooms
and cook for 5 min. then remove and set aside
dredge chicken pieces in cornstarch and add to more oil in pan and brown on all sides. While browning season with salt ,pepper, garlic powder, and ginger. A little lemon juice will not hurt.
when browned bring back the onion red pepper and mushrooms and pour over chicken in frying pan
Add soup base to water and then pour over chicken and continue cooking for 1/2 hour gently and slowly. This will thicken and create ginger flavoured gravy .
Tastes great on a bed of rice.