Spice up your chicken dish (and maybe use some lemons too)

Chicken doesn’t have to be boring.  It’s as simple as that.  I talk about chicken a lot, but I do it for a reason.  It’s versatile and really, really good for you if you use it the right way.  You can buy lots of it, then freeze it for whenever you need it.  The recipe options using chicken are endless, and you can find some great ones involving very little or cheap ingredients.  Even using a good dressing can make a great chicken dish, like my balsamic chicken over salad.  Using herbs and spices also enhances chicken recipes.  I think everyone (that includes you, college students) should have a few main spices in their cabinet: oregano, basil, garlic powder, crushed red pepper, and of course salt and pepper.  

Lemon pepper chicken is a dish you hear about a lot, but not many people actually try cooking it.  It’s healthy, pretty easy, and besides chicken, you don’t need a whole lot.  It does take some time, but if you cook a lot of it at once, you can throw it in the fridge and use it in salad, over pasta or on a sandwich over the next couple days.  

You’ll need:

  • Boneless, skinless chicken breast: as much as you’d like to cook.  If serving for others, generally one breast per person is sufficient.
  • Flour: only about half a cup or so
  • Butter: half a cup, melted
  • Lemons: you’ll need half a cup of juice, so 2-3 lemons
  • Salt and pepper
  • Garlic: one clove, chopped; or garlic powder
  • (Optional) Onion: half, sliced
  • Rosemary or parsley if you have either

Directions:

  1. Pre-heat your oven to 375 degrees.
  2. Squeeze the lemons into a measuring cup until you have half a cup.  Then add the half cup of melted butter and the salt and pepper.
  3. Put the (rinsed and dried) chicken in this mixture and let it sit here for 10 minutes.
  4. While it’s sitting in the mixture, heat a saucepan to medium heat and put the flour and another teaspoon each of salt and pepper into a bowl.
  5. Add the chopped garlic to the saucepan and the sliced onions if you want to use them.  I like the recipe with or without the onions, they add a different kind of flavor that some like and others don’t.  
  6. After 10 minutes, transfer the chicken to the bowl of flour and rub the flour into the chicken.  You’re now ready to add the chicken to the pan with the garlic (and onions)
  7. Cook the chicken for about 10-15 minutes, flipping each piece periodically until both sides are golden brown.  To make sure it’s done, cut open a piece of chicken and make sure the inside is completely white.
  8. Take the chicken off the heat and put it into a baking pan or dish.  Pour the remainder of the lemon/butter mixture over the chicken and sprinkle rosemary or parsley over the chicken, then put it in the oven at 375 for about 10 minutes.

This chicken goes best over rice or with salad.  It’ a healthy meal that will fill you up, and like I mentioned earlier, you can definitely save leftovers for another meal or two.

Here’s  a visual guide:

Squeeze the lemons until you get 1/2 cup of juice

 

Mix the lemon juice, butter and salt and pepper in a bowl

 

Chop the garlic and onions and add them to a pan on medium heat

 

Let the chicken sit in the mixture for 10 minutes

 

Transfer the chicken to the flour mixture and coat both sides

 

Cook the chicken until both sides are browned and the middle is white

 

Put the chicken in a pan, top with the mixture and parsley or rosemary then bake for 10 minutes

 

There are infinite resources when it comes to chicken.  Seriously, google “chicken recipes” and see what happens!  Here are some of the best collections out there:

The Food Network’s chicken directory

ChickenRecipes.org… enough said

10 unique chicken recipes from Reader’s Digest

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1 Response so far »

  1. 1

    Kathleen Shannon said,

    Delicious!! Bridget you should submit this to the Channel 3 “Better Connecticut T.V. show. They are looking for new cooking ideas. It’s on at 3pn on Channel 3- It’s a great show.
    Watch it and then submit your blog!! It’s too goood.
    MOM


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