LEMON ZEST CHICKEN 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

EASY LEMON GARLIC BAKED CHICKEN BREAST - INSPIRED TASTE



Easy Lemon Garlic Baked Chicken Breast - Inspired Taste image

For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.

Provided by Adam and Joanne Gallagher

Total Time 2 hours 40 minutes

Prep Time 2 hours 0 minutes

Cook Time 40 minutes

Yield Makes 4 servings

Number Of Ingredients 9

2 large lemons
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes, or more to taste
1/2 teaspoon fresh ground black pepper
3 cloves garlic, crushed with the side of a large knife or minced
1/2 cup loosely packed fresh parsley, roughly chopped
4 boneless, skinless chicken breasts (6 to 8 ounces each)

Steps:

  • Peel or zest the thin, yellow skin (zest) from 1 lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (Use half of the second lemon to make up the 1/4 cup of juice if the first lemon was not enough).
  • Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.
  • Add the chicken breasts to the marinade and marinate for 1 hour and up to 2 hours in the refrigerator.
  • Position oven rack in the middle of the oven and heat the oven to 400 degrees F. Oil a baking dish large enough to fit the chicken breasts arranged in one layer. Oil one side of a sheet of parchment paper that is large enough to cover the baking dish.
  • Quarter the second lemon. Transfer chicken breasts to the prepared baking dish and remove any large pieces of garlic that might be stuck to the chicken. Season the chicken with salt and pepper, scatter lemon wedges around the chicken then cover with parchment paper — oiled side down towards the chicken. Loosely tuck the parchment paper around the chicken.
  • Bake until the chicken is opaque all the way through and an internal thermometer reads 165 degrees F when inserted into the thickest part of the breast. Check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes.
  • Let chicken rest about 10 minutes then serve drizzled with some of the liquid left in the baking dish or slice the chicken and place back into the baking dish with all the leftover cooking liquid (our favorite).

Nutrition Facts : Calories 212, ProteinContent 27 g, CarbohydrateContent 4 g, FiberContent 1 g, SugarContent 1 g, FatContent 10 g, SaturatedFatContent 2 g, CholesterolContent 83 mg

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