Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Friday, June 1, 2012


Parmesan- Crusted Lemon Chicken
Yield- 4 servings
Ingredients
4- 6 boneless skinless chicken breasts (about 1 to 1-1/2 pounds) 
5 Tbsp fresh lemon juice, divided 
1 egg
1- 1/4 cup dry oatmeal, finely ground (can be done in a blender), or use bread crumbs
1/2 cup parmesan cheese
2 Tbsp lemon peel, grated
1/4 stick butter, melted
Lemon wedges
Instructions
Place chicken in baking dish and pour 4 Tbsp lemon juice over the chicken.  Place in refrigerator and let sit for 30 minutes (or overnight for a more lemony flavor).  Beat egg with remaining lemon juice in medium bowl.  Combine finely ground oatmeal, parmesan cheese and lemon peel.  Dip chicken in egg mixture and then in bread mixture to coat.  Season with salt and pepper.  Melt butter in baking dish and place chicken in dish.  Bake at 400˚F for approximately 30 minutes or until golden brown.  Use the lemon wedges to squeeze more lemon juice onto the chicken before serving for extra lemon flavor, or to garnish the plate. 
Serve with lemon rice (see below) and steamed broccoli!  

Lemon Rice
Add one cup of dry white rice to a small pot.  Place 3 Tablespoons of lemon juice in a two cup measuring cup.  Add chicken broth to lemon juice to equal 2 cups.  Bring to a boil, then cover and reduce heat.  Let simmer on low for 15-20 minutes.   

Tuesday, May 1, 2012

Asian Inspired Meal

Ingredients


1 Tbsp vegetable oil
1 lb frozen chicken, thawed
2 medium zucchinis, sliced 1/4 inch pieces and cut in 1/2
4 small red, orange, and yellow bell peppers, julienned
2 cloves garlic, minced
2 Tbsp lite or reduced sodium soy sauce
Optional
1 Tbsp sesame seeds

1 cup white rice
2 cups water

Add rice and water to a small pot.  Bring to a boil.  Cover and reduce to a simmer.  Cook 15- 20 minutes.

In a large skillet, add oil and garlic. Heat until garlic is aromatic, then add chicken and cook over medium heat.  Cook chicken until nearly done, remove from pan and cut into chunks.  Add back to pan, and add zucchini; cover and cook for about 5 minutes.  Add bell pepper and cook for another 3-5 minutes.  For crispier vegetables, remove from pan and serve.  For softer veggies, continue cooking to desired texture.  Top with sesame seeds.  Serve with a quick dinner salad for some extra vegetables with dinner.

To speed up the cooking process, I usually butterfly cut my chicken.

Kid friendly note: have the kids help prepare the vegetables.  Kids are more likely to eat foods that they help prepare, or even grow! Start a family garden and get your kids in the kitchen! Yes, my 6 year old eats this food.  The baby eats the zucchini with the rice, and small pieces of the bell pepper, we are still working on her :)

Sorry this took a little longer than expected to post!! Hope you enjoy!