Easy Lemon Herb Chicken
Golden Lemon Chicken
Greek Lemon Chicken
Grilled Lemon Chicken Breasts
Grilled Lemon Rosemary Chicken
Lemon & Honey Chicken


* Exported from BigOven *

Easy Lemon Herb Chicken

Recipe By :Back of the Box Recipes at http://www.backofthebox
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Chicken Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 tablespoon McCormick 1 Step Lemon Herb Chicken
Seasoning
3 tablespoon flour
1 pound boneless chicken breasts - (to 1 1/4) --cut in
strips
1 tablespoon vegetable oil

Blend 1 Step and flour; coat chicken strips with mixture. In nonstick
skillet, brown chicken in oil on medium-high heat 5 to 7 minutes. Stir
in 1 1/4 cups water. Reduce heat.
Cook, uncovered, 8 minutes or until sauce thickens, stirring
occasionally. Serve over noodles.
This recipe yields 4 servings.

Nutritional Information Per Serving: Calories 161, Fat 5 g,
Cholesterol 51 mg, Sodium 810 mg, Carbohydrates 7 g, Fiber 1 g,
Protein 22 g.

Comments: Easy Lemon Herb Chicken cooks quickly and tastes great. For a
rich golden color, cook the chicken strips 3 to 4 minutes without
turning, then turn and cook 3 to 4 minutes longer.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 51 Calories; 3g Fat (60.6%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.




* Exported from BigOven *

Golden Lemon Chicken

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 Chicken breast halves
1 Egg --beaten
All-purpose flour
3 tablespoon Butter or margarine
1 pkg Lipton Golden Herb with
Lemon Soup mix
1 cup Water
4 slice Lemon
Hot cooked rice

Dip chicken in egg, then flour. In 12" skillet, melt butter and brown
chicken over medium heat 4 minutes, turning once. Stir in Golden Herb
with Lemon Soup mix blended with water, arrange lemon slices on chicken.
Bring to a boil, then simmer covered 10 minutes or until sauce is
slightly thickened and chicken is done. To serve, arrange chicken and
lemon over hot rice, then spoon sauce over chicken. Makes about 4
servings. Source: Houston Chronicle Lipton ad. MM by Lyn.

Per Serving (excluding unknown items): 871 Calories; 83g Fat (83.1%
calories from fat); 32g Protein; 6g Carbohydrate; 1g Dietary Fiber; 279mg
Cholesterol; 797mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Fruit; 14
Fat.





Greek Lemon Chicken

Serving Size :6

Marinade:
1 cup fruity white wine
1/4 cup olive oil
1/4 cup fresh lemon juice
teaspoon lemon peel .freshly grated
teaspoon salt
teaspoon freshly ground black pepper
cloves garlic --crushed

6 whole lg. chicken breasts, boned and skinned
3 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 cup milk
2 egg yolks
freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 cup parsley

Mix marinade and put chicken in marinade for several hours. When ready to
cook, remove chicken from the marinade, grill or broil the chicken for
about five minutes, skin side down, then turn and cook for four more
minutes on the other side, or until cooked through. In saucepan, melt 2
tablespoons butter; blend in flour and salt to create a roux. Add
mustard and slowly add milk, stirring constantly until thick and smooth.
In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk
a small amount of roux into egg mixture. Then whisk egg mixture into
roux and bring to a gentle boil. Remove from heat and add dill and
parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter,
3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
Place in greased 9" x 13" casserole and top with sliced chicken,
remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.

Per Serving (excluding unknown items): 85 Calories; 9g Fat (92.2%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2


* Exported from BigOven *

Grilled Lemon Chicken Breasts

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 tablespoon Lemon juice
4 Garlic cloves --minced
2 tablespoon Olive oil
2 tablespoon Minced fresh tarragon
OR
1 tablespoon Minced fresh rosemary
1/4 teaspoon Ground cumin
Salt to taste
Pepper to taste
4 Boneless chicken breast
Halves --skin on 6-8
ounce Each

Mix lemon juice, garlic, olive oil, tarragon or rosemary, cumin, salt
and pepper together in a small bowl. Put the chicken breasts in a glass
or non aluminum dish and pour the mixture over them. Turn chicken to
coat evenly. Refrigerate and allow to marinate at least two hours,
preferably overnight. When ready to cook, remove chicken from the
marinade, grill or broil the chicken for about five minutes, skin side
down, then turn and cook for four more minutes on the other side, or
until cooked through.

Per Serving: 238 cal; 38 gm protein; 2 gm carbo; 8 gm fat; 104 mg chol;
2 gm sat fat; 357 mg sodium Washington Post March 20, 1996
Courtesy of Dale & Gail Shipp, Columbia Md.
Per Serving (excluding unknown items): 986 Calories; 108g Fat (95.6%
calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 21 1/2 Fat.








* Exported from BigOven *

Grilled Lemon Rosemary Chicken [america]

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Bbq/grill

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-1 1/2 pound Chicken --cut up
3 large Lemons
1/4 cup Olive or salad oil
1/2 cup Fresh rosemary OR
3 tablespoon Dried rosemary
6 ea Cloves garlic --minced
Rosemary sprigs
Lemon wedges
Salt and pepper

Remove and discard excess fat from chicken. Rinse and pat dry. Cut
lemons in half and ream juice to make three-fourths cup. Combine reamed
lemon shells, lemon juice, oil, rosemary and garlic in a large
heavy-duty plastic food bag or nonreactive bowl. Add chicken and seal
bag or cover bowl. Rotate bag to distribute marinade and place in a
shallow pan. Refrigerate for at least four hours or until next day,
turning occasionally. Remove chicken from bag, reserving marinade.
Arrange chicken, bone side down, in center of cooking grate. Place lid
on grill. Cook, brushing occasionally with reserved marinade, until meat
near bone is no longer pink (thirty to thirty-five minutes for breasts,
thirty-five to forty minutes for thighs and drumsticks; cut to test).
Transfer chicken to a platter or individual plates. Garnish with
rosemary springs and lemon wedges. Season to taste with salt and pepper.

Makes four servings.
Charcoal: Indirect. Gas: Indirect/medium heat. Marinating time: four
hours or until next day. Grilling Time: thirty-five to forty-five
minutes.

Source: Weber Grill recipe card; typos by Dorothy Flatman

Per Serving (excluding unknown items): 641 Calories; 45g Fat (63.6%
calories from fat); 50g Protein; 8g Carbohydrate; 2g Dietary Fiber; 261mg
Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 4 1/2





* Exported from BigOven *

Lemon & Honey Chicken

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/3 cup Plain Flour --seasoned with
-Salt & Pepper
1 kilogram Chicken Wings --tips
-removed
2 tablespoon Vegetable Oil
1/3 cup Fresh Lemon Juice
1/4 cup Honey
1/4 teaspoon Chicken Stock Powder
-blended with
1/3 cup Hot Water
1 tablespoon Fresh Parsley --chopped
Steamed Rice --to serve
Fresh Herbs --to garnish

1) Place seasoned flour in a plastic bag, add wings & toss well to
coat evenly. 2) Heat half the oil in a heavy-based pan. Cook half the
wings for 3-4 minutes, turning until evenly browned. Set aside & repeat
with remaining wings, adding a little extra oil if needed. Set aside.
3) Add lemon juice, honey & stock to pan & stir to combine. Return
chicken to pan. Cover & simmer for 20-25 minutes, or until chicken is
tender. 4) Sprinkle over parsley. Serve with steamed rice. Garnish
with herbs.

Serves 4.
Source: That's Life magazine, From: Liz Gunn
Per Serving (excluding unknown items): 1033 Calories; 109g Fat (92.7%
calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 22 Fat; 1 Other
Carbohydrates.


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