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Lemony Chicken Saltimbocca

lemony-chicken-saltimbocca

Ingredients:

  • 4 (4-ounce) chicken cutlets
  • ⅛ teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅓ cup fat-free, lower-sodium chicken broth
  • ¼ cup fresh lemon juice
  • ½ teaspoon cornstarch
  • 4 lemon wedges (optional)

Directions

  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Value

Calories 202
Fat 7.5 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 30.5
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 1.1 mg
Sodium 560 mg
Calcium 18mg

Slow Cooker Whole Chicken

slow-cooker-whole-chicken

Ingredients:

  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 1 onion, peeled and cut into large pieces
  • 2 sprigs fresh rosemary
  • 2 lemon wedges
  • 4 cloves garlic
  • 1 large whole chicken (about 4 pounds)

Directions

Place the onion pieces in the bottom of your slow cooker. Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like). Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts. Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won’t need to add any extra liquid. Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone. Remove from the slow cooker and serve. Remove from the slow cooker and serve.

Broiled Tilapia with Lemon

broiled-tilapia-lemon

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, softened (or extra virgin olive oil)
  • 2 tablespoons olive oil mayonnaise
  • ¼ teaspoon dried basil
  • ¼ teaspoon pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon celery salt
  • 4 tilapia fillets (6 ounces each)
  • 4 lemon wedges

Directions

In a small bowl, mix the first seven ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.

Super Easy Lemon and Rosemary Marinade for Chicken

lemon and rosemary marinade for chicken

Ingredients

  • 6 pieces of boneless skinless chicken breasts
  • Juice of 1 lemon
  • Zest of one lemon
  • 1 tbsp chopped fresh rosemary
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 tablespoon brown sugar

Directions

In a glass bowl or large Ziploc bag place the chicken pieces in the marinade and place in the fridge for 30-60 minutes, no longer. Grill the chicken on medium flame until completely cooked. Makes enough marinade for about 6 chicken pieces.

Lemon Herb Roasted Chicken

lemon-herb-roasted-chicken

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons minced fresh thyme leaves
  • Kosher salt and pepper to taste
  • 4 boneless chicken breasts, boneless, skin on (6-8oz each)
  • 1 lemon for slicing
  • 1-2 sprigs thyme for garnish

Directions

Preheat oven to 400 degrees F

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook about 1 minute but don’t allow the garlic to turn brown. Off the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12″ baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30-40min depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken is not browned, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Take a spoon and spoon the sauce over the chicken and serve hot with pan juices.