I finally got my copy!
Today was the first day in many that we did not shovel snow, so I actually felt like cooking (instead of lying on a heating-pad and thinking of what I could toss into the microwave that would be decent...)
DH proclaimed the chicken as "excellent", and it was. Very tender, with a crunchy and garlicy crust, and a delicious spicy lemon glaze.
I made more (per serving) than the recipe indicated because the chicken breast half that I thawed was a whopping 14 ounces! Also, DH would never have been satisfied with a 5-ounce piece of meat. So I sliced this in half horizontally, and it took a bit less time to cook than the recipe indicated.
I think that there isn't enough of the coating mixture for 4 5-ounce chicken breasts, so I would increase it a bit if making 4 servings. There was just enough for our two, 14 ounce total, pieces.
I served the chicken with steamed broccoli and roasted fingerling potatoes.
(get out the magnifying glass, I still haven't figured out why my photos from Shutterfly post so small!)
* Exported from MasterCook *
Spicy Garlic Chicken with Lemon Glaze
Recipe By: CuisineLite
Servings:4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces boneless skinless chicken breast halves -- (4 pieces)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup panko
2 teaspoons minced garlic
1/4 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Tabasco sauce
1 teaspoon grated lemon rind
2 teaspoons extra-virgin olive oil
Season the chicken with salt and pepper. Stir together panko, garlic, and oregano in a large dish. Dredge both sides of
chicken in panko mixture.
Combine lemon juice, honey, Tabasco, and lemon rind for the glaze in a small bowl and set aside.
Heat oil in a large nonstick skillet over medium heat. Add chicken; saute until cooked through, about 12 minutes (to 160 degrees internal temperature). Remove chicken from skillet.
Add lemon-honey mixture to the skillet and reduce until syrupy (less than a minute).Return the chicken to the skillet, flipping the pieces once to coat with glaze. Serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 4g Total Fat; (16% calories from fat); 33g Protein; 13g Carbohydrate; 82mg Cholesterol; 232mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Now, what to make next?!?
Today was the first day in many that we did not shovel snow, so I actually felt like cooking (instead of lying on a heating-pad and thinking of what I could toss into the microwave that would be decent...)
DH proclaimed the chicken as "excellent", and it was. Very tender, with a crunchy and garlicy crust, and a delicious spicy lemon glaze.
I made more (per serving) than the recipe indicated because the chicken breast half that I thawed was a whopping 14 ounces! Also, DH would never have been satisfied with a 5-ounce piece of meat. So I sliced this in half horizontally, and it took a bit less time to cook than the recipe indicated.
I think that there isn't enough of the coating mixture for 4 5-ounce chicken breasts, so I would increase it a bit if making 4 servings. There was just enough for our two, 14 ounce total, pieces.
I served the chicken with steamed broccoli and roasted fingerling potatoes.
(get out the magnifying glass, I still haven't figured out why my photos from Shutterfly post so small!)
* Exported from MasterCook *
Spicy Garlic Chicken with Lemon Glaze
Recipe By: CuisineLite
Servings:4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces boneless skinless chicken breast halves -- (4 pieces)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup panko
2 teaspoons minced garlic
1/4 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Tabasco sauce
1 teaspoon grated lemon rind
2 teaspoons extra-virgin olive oil
Season the chicken with salt and pepper. Stir together panko, garlic, and oregano in a large dish. Dredge both sides of
chicken in panko mixture.
Combine lemon juice, honey, Tabasco, and lemon rind for the glaze in a small bowl and set aside.
Heat oil in a large nonstick skillet over medium heat. Add chicken; saute until cooked through, about 12 minutes (to 160 degrees internal temperature). Remove chicken from skillet.
Add lemon-honey mixture to the skillet and reduce until syrupy (less than a minute).Return the chicken to the skillet, flipping the pieces once to coat with glaze. Serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 4g Total Fat; (16% calories from fat); 33g Protein; 13g Carbohydrate; 82mg Cholesterol; 232mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Now, what to make next?!?