SPICE-CRUSTED CHICKEN BREASTS WITH LEMON-CUCUMBER RAITA
Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supèry or the 2000 Silverado.Recipe by Joanne Weir author of More Cooking in the Wine Country.
Provided by NcMysteryShopper
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
- Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
- Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.
Nutrition Facts : Calories 474.8, Fat 25.2, SaturatedFat 6.1, Cholesterol 149.5, Sodium 152.2, Carbohydrate 7.2, Fiber 2.4, Sugar 2.9, Protein 53.8
PARMESAN-CRUSTED LEMON-PEPPER CHICKEN
This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.
Provided by HeatherB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
- Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
- Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g
BAKED LEMON-DILL CHICKEN BREASTS
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
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