Best Breaded Lemon Pepper Chicken With Roasted Asparagus Nuwave Oven Recipes

NU-WAVE BREAD CRUMB CHICKEN FOR NUWAVE/FLAVORWAVE OVENS

Steps:

• Tear bread into pieces and in a food processor pulse until finely ground.
• In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
• Melt butter and stir in mustard and salt and pepper to taste.
• With a sharp knife cut chicken thighs from legs.
• Pat chicken dry and brush all over with butter mixture.
• Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
• On level Hi in nuwave oven, bake chicken until cooked through and golden, 14 to 16 minutes.

BREADED ITALIAN CHICKEN STRIPS - NUWAVE-FLAVORWAVE OVEN

Steps:

• Combine the cracker crumbs, bread crumbs and spices in a Ziploc bag. (add any spices you wish).
• Dredge the frozen chicken strips in the egg/milk mixture and then drop into the ziploc with the cracker/spice mixture.
• Shake well to coat the chicken strips.
• Place chicken in a baking dish ( that will fit into the NuWave oven) that has been sprayed with Pam.
• Set NuWave oven to cook for 9 minutes at power 9.
• Turn chicken over and continue cooking for another 9 minutes.
• The chicken will be very moist and tender, and it will also be browned to perfection!
• Enjoy!

RBS NUWAVE PRO PLUS LEMON PEPPER CHICKEN

Steps:

• Spray Cooking rack with Pam.
• Line rack with aluminum foil and cut drainage slits in the foil.
• Line bottom pan with aluminum foil.
• Place the 4 breasts on the 3 inch rack, Bottom side up.
• Sprinkle each breast with 1 tsp of lemon pepper spice
• Set cook time for 14 minutes and press Start.
• Flip breasts over when done and sprinkle top sides of breasts with Lemon Pepper spice.
• Set cook time for 14 minutes and Press start.
• Add extra 2 minutes at a time if necessary to cook completely.
• Remove and serve immediately - I serve with boiled noodles and green beans.

BREAD-CRUMB-COATED CHICKEN - NUWAVE OVEN-FLAVORWAVE

Steps:

• Tear bread into pieces and in a food processor pulse until finely ground.
• In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
• Melt butter and stir in mustard and salt and pepper to taste.
• With a sharp knife cut chicken thighs from legs.
• Pat chicken dry and brush all over with butter mixture.
• Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
• On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.

THRICE-ROASTED CHICKEN WITH ROSEMARY, LEMON AND PEPPER

Steps:

• Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
• Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
• Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
• Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn't smudge easily when prodded.
• Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
• Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
• Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
• Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns.
• Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter.
• Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.