Papa Bears Baked Italian Lemon Chicken Recipes

Steps:

• Place chicken between plastic wrap and pound to flatten just a little.
• Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
• Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
• Put bread crumbs on plate and coat chicken on both sides.
• Fold chicken in half and place in a glass baking dish.
• Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
• Do not overbake. :).

Steps:

• Place the wine, stock, shallots, and lemon juice in a small pot and reduce to about 1/4 cup over high heat, about 25 minutes. Stir in salt and allow to.
• cool. When slightly warmer than room temperature, whisk in 8 T. of softened butter, a few tablespoons at a time, until mixture is the consistency of mayonnaise. Beat in lemon zest and set this lemon butter aside.
• Flatten the chicken breast slightly. Dredge the chicken breasts in flour,.
• shaking off excess, then place in the beaten egg, allowing excess to drain.
• off, then once more in flour. Shake off any excess. Place aside carefully.
• Put the remaining 2 T. of butter and the olive oil in a large heavy skillet,.
• Over medium-high heat, saute the chicken until golden brown on both sides,.
• about 5 minutes in total. Transfer to a warm plate and spread some of the.
• lemon butter over the top of each.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• Combine first 6 ingredients and whisk well to make marinade.
• Combine last 4 ingredients and whisk to make chicken seasoning.
• Prepare grill for direct/indirect grilling.
• Season chicken on both sides.
• Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone).
• Remove chicken from heat and cool until cool enough to handle.
• Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.).
• Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
• Pour marinade evenly over chicken and let marinade 30 minute.
• Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes.
• Serve on a platter and spoon half of juices/marinade over the top.
• Remaining juices may be served on the side in ramekins, or bowl to be passed.
• Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.