Lemon Chicken - sorta

[biochemtine]

Here's what I did. It was an experiment (and a recipe originally for salmon) and I was pleasantly suprised.

I put a dollop of butter and a drizzle of oil in the middle of a piece of foil. I laid an 8 oz boneless skinless chicken breast on top. Drizzled some more oil and a little white wine. Topped with lemon slices (very thin), lemon juice, salt, and pepper. I wrapped it up and baked it for 35 minutes at 350. It was VERY yummy.

Eric suggested that next time we slice slits in the chicken and fill those slits with a tiny bit of something to let the juices ooze into the chicken a little more.

It was also easy! about 7 minutes of prep time and 30-35 minutes of baking.

[Kristie]

SCHWEET! I'll have to try that while doug's gone.. i'm always looking for easy 1 person meals...

[jamauk]

Sounds very yummy! If you're doing it with fish, maybe add some fresh dill? With chicken I would add fresh parsley or rosemary.....I can't wait to try it!

[roz]

Or fresh oregano and/or thyme, [size=18:f0b66c0419]ditch the butter [/size:f0b66c0419]and keep it all olive oil. You can do this with a marinade for grilling too. Add some lemon zest ( I buy all my spices from www.penzeys.com), fresh lemongrass. Lemon thyme that we have in our garden is nice. So is the lime thyme!

Serve it with whole wheat couscous--made with roasted garlic (easy way to roast it is to heat the oil in the sauce pan, remove from the heat, add the chopped garlic and let it steep in the nearly hot oil), parsley, Kosher salt, crushed pepper, chicken broth (fat free--freerange), roasted peppers and lemongrass. If you want more lemony flavor, add some Minute maid frozen lemon (if you don't have real lemons around) and some lemon zest.

And have a giant wonderful salad with it and you are all set!

[biochemtine]

[quote:aa35a28f90="jamauk"]Sounds very yummy! If you're doing it with fish, maybe add some fresh dill? With chicken I would add fresh parsley or rosemary.....I can't wait to try it![/quote:aa35a28f90]

Yeah, the original recipe I had called for dill and capers on the salmon, but I'm not a fan of either. I like really subtle flavor and dill and capers are too much for me.

I might try parsley or rosemary though on the chicken.

I thought about trying it without the butter and just using all oil...I'm not sure the purpose of the butter. I might do that next time. I'm a scientist though, so I always follow recipes to the letter unless I have good reason not to.

[roz]

Ah--the good reason is your taste!

You might like Arctic Char if you don't care for salmon. I'm not a fan of dill and capers in that setting either. Actually I prefer to dress the Char (or salmon) with salt and real pepper. Then I squeeze some lemon juice on. Then I cover with a mixture of pureed roasted red pepper, garlic, olive oil, pepper and salt. (You can cheat and buy a substitute with eggplant included at Trader Joe's). I spread some of the pepper puree on to the bake/broil (I generally broil for 5 minutes, then turn the temp down and bake for 3-4 more)--save the remainder for serving.

I like to make that with a saute of olive oil, garlic, no fat--free range--organic chicken broth (from Trader Joe's) with a lot of fresh baby spinach (or red or rainbow Swiss Chard). And I make my whole wheat couscous combo that I posted elsewhere...

[jamauk]

[quote:459183a904="biochemtine"]
I like really subtle flavor and dill and capers are too much for me.
[/quote:459183a904]

I LOVE big bold flavors! I made a tasty dish with talapia the other day. It had very light, fresh flavors with just a touch of heat from some chili's. I got the recipe off the internet. I'll see if I can find it again and post it here.

[biochemtine]

[quote:3f83fbdcbb="Roz"]Ah--the good reason is your taste!

You might like Arctic Char if you don't care for salmon. I'm not a fan of dill and capers in that setting either. Actually I prefer to dress the Char (or salmon) with salt and real pepper. Then I squeeze some lemon juice on. Then I cover with a mixture of pureed roasted red pepper, garlic, olive oil, pepper and salt. (You can cheat and buy a substitute with eggplant included at Trader Joe's). I spread some of the pepper puree on to the bake/broil (I generally broil for 5 minutes, then turn the temp down and bake for 3-4 more)--save the remainder for serving.
[/quote:3f83fbdcbb]

I like salmon, just not dill and capers.

I don't taste the butter - it's not too much, really. And since I don't taste it, it's not a good enough reason for me to play with and try to fix something that's not broken. [img]/forums/images/graemlins/wink.gif[/img]

[Kristie]

Doug doesn't like Salmon.. or any other fishy type of fish... he likes cod and only fish that don't have that "fishy" smell.... i dunno what other types of fish, besides cod that don't have that fishy type of smell....

I used to make breaded ocean perch all the time (my favorite of all fish recipes), but i've since forgotten how! doh! :?

[jamauk]

Hey Kristie!
I'm with Doug (although I like salmon), I don't like "fishy" fish. But living in the Northwest (where fish is the main staple!) you aren't allowed to say "fishy fish"....they look at you funny! :? I've learned to say "is it a mild fish or a strong fish?"

People around here are VERY weird about thier fish!!!