Lemon Granola Chicken Salad Rsc Recipes

Steps:

• For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
• For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

Steps:

• 1. In large skillet heat about 1/4 cup olive oil on medium heat.
• 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
• 3. In small bowl combine egg and dressing, beat.
• 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
• 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
• 6. Add to skillet and brown on each side until done.
• 7. squeeze lemon juice over top of chicken.
• 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

Steps:

• Mix together the dressing ingredients.
• Add remaining salad ingredients, except nuts.
• Cover and chill.
• Just before serving, stir in nuts.

Steps:

• Mix a tbsp of lemon juice with a tbsp of olive oil and season. Toss the chicken in it until well coat. Set aside for 15 minutes. Meanwhile, pu the couscous in a bowl and pour on 450 ml boiling water. Cover with cling film and leave for 15 minutes.
• Heat 1 tbsp of oil in a non stick frying pan and cook the chicken over a medium heat turning occasionally for about 10 minutes or until cooked through. Pat the chicken dry with kitchen paper.
• Add the remaining lemon juice and oil to the couscous and fluff up with a fork. Gently mix in the spring onions, tomatoes, cucumber, mint and parsley and season well with salt and pepper. Serve with the lemon chicken.

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

Steps:

• Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
• Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
• Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
• Add a pinch of salt and give about twelve turns of the pepper mill.
• Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
• Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
• Cook for 1 minute, stirring and then add the spring onions and stock.
• Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
• Add the pickled ginger and lime rind and mix well to combine.
• Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
• Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
• Set aside for up to six hours.
• Heat a heavy-based frying pan until very hot.
• Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
• Add the juice of half a lemon then tip out on to kitchen paper to drain.
• The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
• Place a pile in the centre of each the serving plate and scatter around the chicken.
• Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
• Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Steps:

• 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
• 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
• 3. Heat the olive oil in a large skillet over medium heat.
• 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
• 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

Steps:

• Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
• Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
• Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

Steps:

• Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
• Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.