Chicken With Lemon Thyme Pesto Recipes

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Steps:

• If desired, skin chicken.
• Season with salt and pepper.
• In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
• With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
• Stir in freshly ground black pepper to taste.
• Set aside.
• For a charcoal grill, arrange medium hot coals around a drip pan.
• Test for medium heat above pan.
• Place chicken, bone side down, on a grill rack over drip pan.
• For gas grill place chicken adjacent to heat source.
• Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
• Reserve remaining pesto for another use.
• Serve with lemon wedges.

Steps:

• Place chicken, pesto and lemon juice into a large zip tight freezer bag.
• Remove air from bag and close.
• With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
• Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
• (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
• Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
• Freeze.
• Remove contents from outer bag.
• Place cheese bag in the refrigerator.
• In the refrigerator thaw bag of Lemon Pesto Chicken over night.
• Preheat oven to 375 degrees.
• When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake for 25-30 minutes, covered.
• Remove foil and sprinkle cheese on the top of the chicken.
• Bake for 5 minutes.
• Turn broiler on high and broil for 5 minutes.
• Serve over pasta.

Steps:

• Place deep non-stick skillet over medium heat, add olive oil.
• When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
• In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
• Add the lemon juice and artichoke hearts.
• Let simmer over low heat about 5 minutes.
• Serve over the hot fettuccini noodles.

Steps:

• Combine all ingredients in blender or food processor fitted with steel blade.
• Blend on high for 1 minute or until creamy and well-blended.
• Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.

Steps:

• Blend all ingredients in food processor or blender, making into a rough paste.
• Store in refrigerator until ready to serve, up to 1 week.

Steps:

• Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
• Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
• Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
• Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.