Tuscan Lemon Pepper Chicken Breast Served Cold Recipes

Steps:

• Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
• When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• 1. Dissolve bouillon cube in warm water and put aside.
• 2. Heat oil in large frying pan then add half the lemon zest.
• 3. Add chicken and wine to pan and cook on low heat.
• 4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
• 5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
• 6. When most of the water is absorbed remove chicken from pan.
• 7. Crack pepper over chicken and allow to cool.
• 8. Once chicken is cool put on your favorite salad or sandwich.

Steps:

• Heat oven to 400ºF.
• Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. Top with chicken; drizzle with dressing.
• Bake 30 min. Reduce oven temperature to 350ºF. Bake 30 min. or until chicken is done (165ºF).

Steps:

• 1. In large pan, mix the first 5 ingredients. Bring to a boil and add chicken. Cover and poach over medium low heat for 15 go 20 minutes til done in center of breasts. Remove chicken from broth, cover and refrigerate to cool thoroughly.
• 2. Mix mayonnaise, cucumber, lemon rind, 2 tsp lemon juice, salt and pepper. Spread in a thin layer over chicken pieces. Top each with a lemon slice. Garnish with parley sprigs and a sprinkle of paprika.

Steps:

• When the chicken breasts are thawed, mix the Frank's hot sauce and lemon pepper marinade together.
• Marinate chicken breasts for about an hour in the refrigerator.
• While marinating, slice the yellow, green and red peppers into thin slivers and set to the side in the skillet.
• Place the chicken breasts on the grill on the top rack; grill slowly so chicken breasts stay nice and juicy.
• When chicken is almost completely cooked, remove from grill and place in the skillet on top of the peppers.
• Baste the chicken with the remaining sauce mixture that was not used and cook until chicken is completely cooked and peppers and tender!

Steps:

• Preheat oven to 350.
• Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
• Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
• Bake for 30 Minutes.
• Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
• Put pan back in the oven.
• Bake 30 Minutes.
• Remove from oven, and place chicken back inside.
• Cook for another 15 minutes.
• This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

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).