Low Fat Lemon Chicken Recipes

Steps:

• Combine first 4 ingredients; add chicken.
• Preheat oven to 425.
• Remove chicked from marinade; reserve. Arrange chicken in shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.

Steps:

• Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
• Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
• Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.

Steps:

• Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
• Pound with a mallet or a rolling pin to flatten just slightly.
• In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
• Heat oil in a skillet over medium high heat.
• Dip/coat the chicken breasts one at a time into the cornstarch mixture.
• Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
• Place the chicken on a plate.
• Cook any remaining chicken.
• Sprinkle the green onions (if using) on top of the chicken.
• For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
• Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
• Pour over the cooked chicken and garnish plate with lemon slices if desired.

Steps:

• Cut both lemons in half.
• Put the first half into the chicken cavity along with the garlic& onion.
• Place chicken into a non stick oven roasting pan or lightly spritz a regular pan with a cooking spray such as Pam.
• Squeeze the juice from the second lemon half over the chicken, season with salt, followed by a good shaking of lemon pepper; surround with the potatoes.
• Bake uncovered, in a preheated 325F oven for 30 minutes.
• Squeeze juice from 3rd lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for another 30 minutes.
• Remove from oven, squeeze juice from the last lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for the final 30 minutes.