Mi madre is trying to do the healthy thing and so I thought I'd help her out by posting some of my favorite healthy dinners...I appologize for no pictures b/c everything is packed for the BIG move this weekend...#807 for me in the last 18 mos. When I dig out the cords I'll post some pictures.
Until then, just trust me, try these out--you won't be disappointed.
AND remember for 2 people I usually 1/2 or 1/3 the recipe OR have leftovers for lunch a day or 2...$$$ saving tip of the day for you.
Lemony Chicken:
6 boneless, skinless chicken breasts halves
2 c. fresh lemon juice
1 c all-purpose flour
2 tsp paprika
1 1/2 tsp salt
1 tsp ground black pepper
2-3 Tbsp oil
3-5 Tbsp brown sugar
1/4 c chicken broth
6 slices lemon
1/2 c finely minced parsley
1. Marinate Chicken and lemon juice in large freezer bag overnight in refrigerator; be sure to squeeze out air and seal it.
2. Pre-heat oven to 350 degrees F
3. Heat a skillet on stove with oil; in bowl mix together flour, salt, paprika, pepper--put into a separate freezer bag
4. Place chicken breasts into ziplock bag with flour (in 9x13 pan pour 2 Tbsp marinade mixture in and mix with 1/4 chicken broth--set aside) and thoroughly cover chicken with flour mixture
5. Fry coated chicken in skillet for 10-15 min total, well browned; then place each in the 9x13 pan and sprinkle tops with brown sugar, then lemon slices, then parsley
6. Bake 20-30 min or until cooked through (sometimes it's less than this)
I recommend serving this with jasmine rice with lemon and parsley in it and fresh green beans sauteed in garlic, olive oil, salt, pepper and almonds
Until then, just trust me, try these out--you won't be disappointed.
AND remember for 2 people I usually 1/2 or 1/3 the recipe OR have leftovers for lunch a day or 2...$$$ saving tip of the day for you.
Lemony Chicken:
6 boneless, skinless chicken breasts halves
2 c. fresh lemon juice
1 c all-purpose flour
2 tsp paprika
1 1/2 tsp salt
1 tsp ground black pepper
2-3 Tbsp oil
3-5 Tbsp brown sugar
1/4 c chicken broth
6 slices lemon
1/2 c finely minced parsley
1. Marinate Chicken and lemon juice in large freezer bag overnight in refrigerator; be sure to squeeze out air and seal it.
2. Pre-heat oven to 350 degrees F
3. Heat a skillet on stove with oil; in bowl mix together flour, salt, paprika, pepper--put into a separate freezer bag
4. Place chicken breasts into ziplock bag with flour (in 9x13 pan pour 2 Tbsp marinade mixture in and mix with 1/4 chicken broth--set aside) and thoroughly cover chicken with flour mixture
5. Fry coated chicken in skillet for 10-15 min total, well browned; then place each in the 9x13 pan and sprinkle tops with brown sugar, then lemon slices, then parsley
6. Bake 20-30 min or until cooked through (sometimes it's less than this)
I recommend serving this with jasmine rice with lemon and parsley in it and fresh green beans sauteed in garlic, olive oil, salt, pepper and almonds
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