EASY BAKED LEMON PEPPER CHICKEN - KITCHN
A simple 5-ingredient recipe for baked chicken with lemon pepper seasoning.
Provided by Sheela Prakash
Categories Poultry dish
Total Time 2700S
Prep Time 600S
Cook Time 2100S
Yield 4
Number Of Ingredients 6
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a baking dish large enough to fit the chicken in a single layer with some room around each one with butter.
- Melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add 1 tablespoon salt-free Lemon Pepper seasoning and 1 teaspoon kosher salt and stir until combined.
- Pat 4 boneless, skinless chicken breasts dry with paper towels. Place the chicken in the prepared baking dish, spaced slightly apart. Brush the chicken all over with all of the butter mixture.
- Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.
Nutrition Facts : SaturatedFatContent 7.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.9 g, SugarContent 0.3 g, ServingSize Serves 4, ProteinContent 61.6 g, FatContent 15.9 g, Calories 409 cal, SodiumContent 595.5 mg, FiberContent 0.5 g, CholesterolContent 0 mg
THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 22
Steps:
- In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Preheat oven to 400 degrees.
- Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
- Place on baking dish seam side down, top with sauce. Then top with cheese.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.
Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, CarbohydrateContent 17.5 g, ProteinContent 17.5 g, FatContent 6.5 g, SaturatedFatContent 2 g, CholesterolContent 29.5 mg, SodiumContent 441 mg, FiberContent 8.5 g, SugarContent 3 g
More about "red rooster brunch recipes"
EASY BAKED LEMON PEPPER CHICKEN | KITCHN
From thekitchn.com
Reviews 5
Total Time 2700S
Category Poultry dish
Cuisine United states
Calories 409 cal per serving
- Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.
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