Weight Watchers Lemon Chicken Recipes

Steps:

• On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
• Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
• Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
• Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.

Steps:

• Preheat oven to 400ºF.
• Coat a small, shallow roasting pan with cooking spray.
• Season both sides of chicken with salt and pepper.
• Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.
• Pour broth around chicken to coat bottom of pan.
• Bake until chicken is cooked through, about 30 to 35 minutes.
• Garnish with fresh lemon and serve.
• Yields 1 chicken breast half per serving.

Steps:

• Combine first 4 ingredients; sprinkle over both sides of chicken.
• Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once.
• Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous.
• Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.

Steps:

• Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
• Mix the rest of the ingredients together and then put them into a large bowl.
• Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• Bake at 200C/400F/Gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

Steps:

• Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate. Add broth, lemon juice, and capers to the skillet; bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.