EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?

I need immediate help please,my cooking skills really suck,and I have been designated to cook a lemon chicken for dinner tonight.Can anyone give me a very easy recipe,please?





I thank you in advance.EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
This is pretty easy:





In a cup, mix together the rind and juice of one lemon, a tablespoon of olive oil, and a teaspoon of dried rosemary.





Take your chicken breasts and lightly score the tops of them with a knife. Place each of them into a piece of foil, and drizzle the mixture on the tops, being sure to get the mixture into the slits. Scrunch the foil over them but be sure not to seal completely.





Pop them in the oven at 220oC for about 30 mins or until the chicken is cooked through.





If you want them to go a little crispy undo the foil a bit about 20 mins into cooking.





Serve them with some mashed potato and greens.





Enjoy! And good luck with whichever one you choose! :)EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
Glad you liked it :) Report Abuse

Lemon Chicken


4 boneless skinless chicken breast halves


4 teaspoons lemon juice


4 cloves garlic, pressed


1 tablespoon brown sugar


2 teaspoons low sodium soy sauce


2 tablespoons vegetable oil


Parchment paper





Place chicken between two sheets of parchment paper and whack away at them to flatten them to about 1/2 inch thick. Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.





Dipping Sauce


2 tablespoons low sodium soy sauce


2 tablespoons lime juice


1 1/2 teaspoons rice vinegar


2 tablespoons brown sugar


1 clove garlic, pressed


1 teaspoon chili


garlic paste


Combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. Per serving: 232 Calories; 8g Fat; 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. LC SERVING SUGGESTIONS: Serve with dipping sauce on side. Add stir-fried caul-rice (process cauliflower in a food processor till it resembles grains of rice. Place rice in a skillet or wok and saut茅 or stir-fry until tender) and steamed broccoli.
This is a delicious chicken dish that is easy to make. Serve over rice and enjoy.





Ingredients











* 4 boneless, skinless chicken breast halves


* 2 Tablespoons of butter


* 3 Tablespoons of flour


* 2 Tablespoons of olive oil


* 1 3/4 cup of chicken broth


* 1/4 cup of fresh squeezed lemon juice


* salt and pepper to taste


* cooked Basmati rice


* meat mallet


* saute pan


* plate





# Pound chicken to 1/2 inch thickness.





# Dredge chicken lightly in flour, reserve excess flour.





# Melt butter and add oil to large saute pan. Heat over medium heat until hot and sizzling.





# Add chicken breast and cook 4-5 minutes, turn over once, cook until juices run clear.





# Remove chicken to plate.





# Stir reserved flour into saute pan. Whisk in chicken broth and lemon juice.





# Heat to boiling. Boil 1 minute until flour and liquid mixture thickens a little.





# Return chicken breast to the pan and heat throughly.





# Season to taste with salt and pepper.
I was looking for a number of people you're cooking for. Since I found none, here is the version for 4-6 people. I have a feeling you will be pleased and your guests will be, too.





Here it is:





Prep time:55min-1hr





You need:


2 lbs. chicken breast, boned


1/4 cup lemon juice


[*optional 1/2 clove garlic (rice)]


1/2 cup olive oil, split into two portions, plus some for greasing the pot


2 cups medium or long grain rice (long cooks faster)


white pepper or black (white works best)


optional: 1 tbsp Karo light corn syrup (not dark or brown)


1 tsp. salt(marinade)+1/2 tsp salt(rice)


1/2 tsp. parsley





Chicken:


Thaw the breasts (if frozen) until tender. Prepare a large saucepan, lightly greased with oil.





Critical point:





{{Rice:


Right after, in a medium to large pot, completely grease the inside of the pan with any flavor cooking oil (for best taste, use olive oil-this greasing helps keep the rice from sticking to the pot [If using garlic for rice, mince or dice and set aside]).





Then put the rice in 4 cups soft water to soak. Using your hand, tousle the rice (like you do when you mess your hair). This helps completely soak the water. On top of that add a 1/4 cup of oil and gently stir 1 minute without touching the bottom of the pan [prep time:3 minutes]. Soak for 10 minutes (Soaking helps cut the cooking time).


Next cook covered, over medium heat (stove setting 3-4[varies with stove brand], about 35 minutes. The first 25 min on Medium heat; simmer on low heat for the last 10 minutes or more] While rice cooks, go RIGHT to the Marinade.}}





Marinade:


While breasts are thawing, in a medium-sized bowl, add 1/4 cup of oil. Add in the pepper and stir 1 minute. Then add the lemon juice and stir 1 minute. (Option:use the corn syrup now as it helps spread ingredients evenly- the pepper helps pull the oil and juice together). Add the salt and stir [prep time:2-3 min].





After thawing, with plastic gloves (your choice) gently put the chicken in your marinade and with your hands work the chicken into the marinade [yes, 'massage' it] about 5 minutes. The marinade chemically 'tenderizes', or softens the chicken, and you're physically tenderizing it. NOW pre-heat the saucepan for the chicken to medium heat (did you remember to lightly grease your saucepan?). Then let marinade soak for 10 more minutes.





First gently pour the marinade into the saucepan. Then hand-place your chicken evenly. Space it evenly and cook over medium low heat(setting 2-3),covered, about 12-15 minutes on one side. Then turn over with (metal) spatula and cook for an extra 13 minutes. Chicken is ready when golden brown and firm. Remove from heat and cover.





Once rice is cooked (when it tastes 'al dente' or firm to your bite), remove quickly from heat. Add enough oil [with the garlic(opt)] to taste. Add the parsley and gently stir in for 1 minute, (and lightly fork over the bottom-you will do this easily if cooked just right).





Serve chicken over rice, %26amp; with white wine as you wish. Bon appetit!





You did it! You're home free! This covers all you need to make a Lemon Chicken dinner (if you feel I left something out, tell me and I will help you). Let me know how it worked for you.
I always put a he nekkid chicken in a glass baking dish, rub margarine or butter on the skin, salt and pepper it. Then I take a fresh lemon, cut it in half and one half goes inside the chicken, the other gets squeezed over the skin. I add some fresh basil and chives and a few pearl onions to the inside of the bird and bake until it is done. It's yum!
http://allrecipes.com/Recipe/Simple-Lemon-Herb-Chicken/Detail.aspx


http://rezipes.com/recipes/an-easy-lemon-chicken-recipe/
Go to the store and buy Lemon Chicken Supper Bakes, it's awesome and takes only 30 minutes!!!