Solo Baked Chicken Breast And Lemon Rice Recipes

Steps:

• Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
• Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
• Other herbs such as dill, or oregano could be used instead.
• Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
• Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
• Salt and pepper to taste.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
• During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
• Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
• Let sit for at least 5 minutes.
• Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
• Place the chicken into the Cast Iron Pan and bake for 35 minutes.
• To get an even browning, turn the chicken over half way through the baking time.
• Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.

Steps:

• Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
• Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
• Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
• Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
• Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
• Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
• Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
• Wait for another reboil and then cover the skillet, and turn the heat to low.
• Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
• Serve chicken over rice.

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.