Baked lemon pepper chicken recipe
Baked lemon pepper chicken recipies
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Baked lemon pepper chicken recipe
Baked Lemon Chicken recipe
Baked Lemon Chicken ingredients list:
1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
Chopped green onions.
Lemon slices.
CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
2 tablespoons rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.
Instructions for Baked Lemon Chicken:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF.
Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken
from egg white mixture; discard mixture. Mix flour, baking soda and red
pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake
to coat chicken. Place chicken on cookie sheet; spray with cooking spray
about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic
and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch
and cold water; stir into sauce. Cook and stir about 30 seconds or until
thickened. Serve warm, or cover and refrigerate up to 2 weeks
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Baked Pepper Chicken Recipe
4 (4-oz.) Chicken breast halves (boneless, skinless)
1/4 cup Reduced-calorie Catalina Salad dressing
1/8 tsp Ground red pepper
1 tbsp Dijon-style mustard
1/4 tsp Black pepper
1 tsp Worcestershire sauce
Rinse chicken; pat dry with paper towels. Combine the red and black peppers;
rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire
sauce. Lightly brush both sides of chicken breasts with some of the dressing
mixture. Place chicken in a shallow baking dish or pan.
Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remaining dressing mixture just to boiling; serve with chicken. Makes 4 servings.
(Source: Baked Chicken Recipes - Easy Chicken Recipes
Pepper Apple Chicken
6 boneless chicken breasts
2 c apple juice
2 tbsp butter
2 large Granny Smith apples
1 tbsp black pepper
1/2 c brown sugar
1 tbsp ground cinnamon
1/4 tbsp of nutmeg
1 tbsp cornstarch
1/4 c water
Wash chicken and dry thoroughly. Allow chicken to soak in apple juice for two hours in refrigerator. Remove chicken from apple juice (save juice).
In a skillet, melt butter. Add chicken, reduce heat from high to medium. Peel and core apples, slice as thin as possible. Turn chicken once after browned; then add apple slices. Spread evenly.
Cover and allow to simmer until other side is browned. Add apple juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoroughly and cover.
Simmer 20-25 minutes. Mix cornstarch in water.
When mixture starts to bubble, add cornstarch. Stir until thick. Serve hot.
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