BISQUICK LEMON BARS RECIPES

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LEMON CHICKEN RECIPE - BETTYCROCKER.COM



Lemon Chicken Recipe - BettyCrocker.com image

There’s really nothing quite like lemon chicken—it’s the dynamic flavor duo that’ll never go out of style. In just 25 minutes, you could be serving up this succulent, lemon-infused, pistachio-topped chicken dish. Pair it with a simple side of rice, a crisp green salad or roasted veggies and you’ll have a memorable weeknight meal. And the best part is that this bright and delicious dinner comes together with just six simple ingredients!

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 7

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired

Steps:

  • Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
  • Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Serve chicken topped with juice mixture, nuts and lemon slices.

Nutrition Facts : Calories 165 , CarbohydrateContent 1 g, CholesterolContent 75 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 110 mg

LEMON PUDDING CAKE RECIPE - BETTYCROCKER.COM



Lemon Pudding Cake Recipe - BettyCrocker.com image

Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
3 cups milk
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
  • In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
  • Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
  • Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 240 , CarbohydrateContent 39 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 25 g, TransFatContent 0 g

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LEMON POUND CAKE RECIPE - BETTYCROCKER.COM
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