LEMON HERBS RECIPES

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PAILLARD OF CHICKEN WITH LEMON & HERBS RECIPE | BBC GOOD FOOD



Paillard of chicken with lemon & herbs recipe | BBC Good Food image

Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.

Provided by Good Food team

Categories     Dinner, Main course

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6

Number Of Ingredients 11

6 skinless chicken breasts
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
140g bag rocket
25g parmesan
lemon wedges
2 garlic cloves
3 rosemary sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of ½
3 tbsp olive oil

Steps:

  • Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
  • To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
  • Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
  • Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Nutrition Facts : Calories 240 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium

PASTA WITH LEMON, HERBS AND RICOTTA SALATA RECIPE - NYT ...



Pasta With Lemon, Herbs and Ricotta Salata Recipe - NYT ... image

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Steps:

  • Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
  • When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
  • Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http//schema.org, Calories 530, UnsaturatedFatContent 3 grams, CarbohydrateContent 92 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 23 grams, SaturatedFatContent 4 grams, SodiumContent 728 milligrams, SugarContent 4 grams

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WHOLE ROASTED SALMON RECIPE | JAMIE OLIVER RECIPES
Salmon is such a fantastic fish, it really doesn’t need much help at all to be delicious, but I’m a sucker for lovely fresh herbs and I couldn’t resist - plus they make the fish look pretty good, too!
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    10. Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.
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