LEMON PEPPER CHICKEN I
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g
LEMON-PEPPER ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
- Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
- Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
- Let the chickens rest 10 minutes before portioning (see below). Season with salt.
- Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
- Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
- Separate the drumsticks from the thighs with the shears.
- Cut off the wings as close to the body as possible.
- Insert the shears into the tail end of the chicken and cut along the breastbone.
- Pull back one of the breasts and cut it off the backbone. Repeat on the other side.
LEMON-PEPPER CHICKEN
This chicken has fantastic flavour - succulent and juicy with just the right 'bite'. Marinating time is not included. DO try this on the bbq when you fire up!
Provided by evelynathens
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
- Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
- Preheat oven to 450 degrees F.
- Put rack in middle position of oven.
- Arrange chicken, skin side up, on a rack in a roasting pan.
- Season lightly with salt.
- Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
- This is also great grilled on the bbq.
Nutrition Facts : Calories 1973.5, Fat 156.7, SaturatedFat 36.8, Cholesterol 510.3, Sodium 481.3, Carbohydrate 8.5, Fiber 1.1, Sugar 0.9, Protein 127.7
LEMON PEPPER CHICKEN WINGS
Provided by Darrell "DAS" Smith
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.
- Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.
- Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.
- Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
GRILLED CAJUN LEMON PEPPER CHICKEN WINGS
Grilled chicken wings are the quintessential finger food for a summer cookout with family and friends. Just toss the chicken in a flavorful rub, then grill to golden brown perfection. A final toss with Cajun lemon-pepper seasoning adds a kick of spice and acidity.
Provided by Eddie Jackson
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat.
- Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
- Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
- Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
- Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE
Steps:
- Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
- In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
- Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.
CHICKEN WITH BLACK PEPPER LEMON MARINADE
Steps:
- In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
LEMON PEPPER CHICKEN TENDERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 20 pieces, 8 to 10 appetizer servings
Number Of Ingredients 5
Steps:
- Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE
A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!
Provided by El Bistro
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
- Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
- Bake for 30 Minutes.
- Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
- Put pan back in the oven.
- Bake 30 Minutes.
- Remove from oven, and place chicken back inside.
- Cook for another 15 minutes.
- This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8
LEMON PEPPER CHICKEN STEW
The lemon pepper seasoning in this sauce gives the chicken a fresh flavor. Note: I had found the lemon pepper starter kit in a small rural town in Alberta, Canada. Not sure if it is available other places. You may have to sub your favorite veggies and add some lemon pepper seasoning.If someone comes up with a good alternative for this recipe, I'd love to see it.
Provided by Shirl J 831
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large pan over medium heat until hot.
- Add chicken; cook 4-5 minutes until brown, stir occasionally.
- Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
- Bring to boil.
- Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
- Add soup; mix well.
- Cook an additional 2-3 minutes until heated.
Nutrition Facts : Calories 227.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 74.5, Sodium 577, Carbohydrate 5.5, Sugar 0.4, Protein 29.1
LEMON CHICKEN
Make dinner in no time with this super-quick and easy lemon chicken recipe. Coating chicken breasts in a honey and lemon sauce gives them a delicious sticky finish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
- Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 31 grams protein, Sodium 0.2 milligram of sodium
LEMON PEPPER CHICKEN & BROCCOLI
Make and share this Lemon Pepper Chicken & Broccoli recipe from Food.com.
Provided by TammieV
Categories Chicken Breast
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle Lemon Pepper Seasoning lightly over chicken that has been cut into strips.
- Bake in a casserole dish for 10 minutes at 350°F degrees.
- While chicken is baking, cut broccoli into spears place in microwaveable dish and cover, place dish in microwave and cook 8 minutes on high.
- Mix in medium sized bowl all remaining ingerdients, except cheese.
- Place cooked broccoli on baked chicken in casserole dish.
- Top with mixture and sprinkle on cheese.
- place in oven for 10 minutes more, then take out and enjoy!
LEMON PEPPER CHICKEN SAUTE
Lemon and Pepper Seasoning flavors this saucy chicken and carrot medley with a distinct spicy lemon flair.
Provided by LMillerRN
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub Lemon & Pepper Seasoning Salt on chicken. In large skillet, melt butter over medium heat. Sauté chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
- Add carrots and onions to skillet. Sauté 2 minutes. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 minutes.
- Add sour cream and parsley. Simmer 2 minutes. Spoon over chicken.
Nutrition Facts : Calories 234.9, Fat 10.5, SaturatedFat 6, Cholesterol 87.4, Sodium 292.1, Carbohydrate 5.6, Fiber 0.9, Sugar 1.9, Protein 28.2
LEMON PEPPER, GARLIC CHICKEN
I love lemon pepper chicken and garlic, so why not the combo? This is a Rachel Ray 30 minute meal. Hope you enjoy.
Provided by quick meal
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the garlic into a paste, salt each clove and smash with the side of your knife until it appears pasty.
- Mix cloves of garlic paste with olive oil, rosemary, thyme, parsley, zest of both lemons, pepper and fennel seed.
- Put chicken in the bowl with the mixture and allow it to sit in the mixture while you heat up the grill or skillet.
- Cook chicken until juices run clear.
- Squeeze juice of lemons over the chicken when it is almost done.
Nutrition Facts : Calories 1032.5, Fat 81.6, SaturatedFat 15.3, Cholesterol 185.6, Sodium 194.3, Carbohydrate 19.5, Fiber 7.8, Sugar 0.1, Protein 63.3
GLAZED LEMON PEPPER CHICKEN
A tasty marinade that transforms chicken
Provided by martinwright
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
- Add the chicken and turn to coat. Leave to marinate in the fridge for half an hour, or even better, overnight.
- Preheat oven to 220 gas or 200 fan. Arrange the potatoes and chicken in a single layer in a shallow roasting tin, pouring the marinade over the top. Roast for about half and hour or until the potatoes are tender and the chicken cooked. Serve with broccoli and pan juices
- Per serving 339 kcals, protein 38g, carbs 44g, fat 3G, saturated fat 1g, fibre 2g, added sugar 11g, salt 0.55g
LEMON PEPPER BACON CHICKEN SANDWICH - PIONEER WOMAN
Another winner from the Pioneer Woman. I love that I can have these sandwiches on the table in 20 minutes. It's also a very flexible recipe; you can choose your cheese and your sandwich toppings. Delicious with mayonnaise & dijon mustard, and lettuce & tomato.
Provided by appleydapply
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
- Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
- Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
- Heat skillet again, over medium-low to medium heat.
- Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
- Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
- Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
- Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
- Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.
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