MARINATING CHICKEN IN LEMON JUICE RECIPES

Name: Paillard of chicken with lemon & herbs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: French
Ingredients: 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

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

Ingredients

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

LEMON BUTTER CHICKEN RECIPE | ALLRECIPES

Lemon Butter Chicken Recipe | Allrecipes image

I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.

Provided by paynes

Categories Baked Chicken Breasts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon butter
⅓ cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 214.1 calories, CarbohydrateContent 6 g, CholesterolContent 70.3 mg, FatContent 11.2 g, FiberContent 1.3 g, ProteinContent 23.3 g, SaturatedFatContent 3.5 g, SodiumContent 581.5 mg, SugarContent 2.2 g

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