Lemon Pepper Chicken Dinner

Lemon Pepper Chicken, Oven Roasted Golden Potatoes with Onion and Fennel, served with Seasoned Petite Green Beans

Fresh ingredients make this dinner top notch. Find the recipes below for each item.

Lemon Pepper Chicken-The Prize of Cooking

Lemon Pepper Chicken-The Prize of Cooking

[whohit]-Lemon Pepper Chicken-[/whohit]

 

I do believe that you get a great tasting chicken breasts when you use fresh organic product. I understand that it is a little more money but I also value the fact that I am not eating more hormones and additives than I need.

 

Lemon Pepper Chicken-The Prize of Cooking

Lemon Pepper Chicken-The Prize of Cooking

 

Lemon Pepper Chicken

½ cup extra virgin olive oil
6-8 garlic cloves, skins removed and chopped
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1/3 cup dry white wine, optional
2 teaspoon dried oregano
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
1 teaspoon kosher salt
1 teaspoon coarse black pepper
4 chicken breasts, boneless and skinless
½ cup Progresso Lemon Pepper Panko

Put the first 10 ingredients into a blender and pulse until well blended and slightly smooth.
Pour lemon pepper marinade over the chicken breasts and refrigerate overnight. If you are unable to marinate overnight then the longer the better.
Remove chicken from the refrigerator and marinade. Place chicken on a greased baking sheet. Allow the chicken to rest for a short time to come to room temperature before putting into the oven.
Top each chicken breasts with the seasoned panko breading. Bake at 400 degrees for 30 minutes or until cooked through. Baking time may vary due to the size of the chicken breasts.
If you cannot find the Progresso Lemon Pepper Panko you could substitute regular panko with black pepper and chopped fresh lemon zest added.
If you want to make this recipe gluten free or Paleo, leave off the panko breading.

Seasoned Fresh Petite Green Beans-The Prize of Cooking

Seasoned Fresh Petite Green Beans-The Prize of Cooking

 

Seasoned Fresh Petite Green Beans

1 pound fresh petite green beans
1 shallot onion, peeled and thinly sliced
2 tablespoons garlic flavored infused olive oil (or add a garlic clove to the heated oil to flavor and remove before browning)
2 tablespoons unsalted butter (if you use salted butter you will want to taste beans before adding more salt)
kosher salt and black pepper

Heat olive oil and butter in a skillet until melted. Add sliced shallots and sauté until tender about 2-4 minutes. Set aside.
Steam fresh green beans over simmering water until just tender. This will take about 5-8 minutes. Don’t over steam or they will become limp. Toss beans in the butter and shallot mixture and season with salt and pepper.

Oven Roasted Golden Potatoes with Onion and Fennel-The Prize of Cooking

Oven Roasted Golden Potatoes with Onion and Fennel-The Prize of Cooking

 

I love to make these potatoes. They are so easy and everyone loves them. The onion and fennel add great flavor when they are roasted. You can make this side dish using small red potatoes also.

Oven Roasted Golden Potatoes with Onion and Fennel

1 1/2 pounds Golden Yukon potatoes, washed and cut into 1 inch pieces
1 large onion, peeled and cut into 1 inch pieces
1 small fennel bulb, outer layers may need to be removed if tough looking, cut into 1 inch pieces
olive oil, approximately 1/4 cup
kosher salt and black pepper

Toss all of the cut ingredients with olive oil to lightly coat. Season with salt and pepper, toss again. Arrange on a baking sheet, spread the ingredients around not crowding the sheet. Everything will roast and caramelize instead of steaming if to close. Place in oven at 400 degrees for 30 minutes, turning halfway. Potatoes are done when they are golden and tender. They onions and fennel tend to caramelize more, but trust me, they bring the flavor.

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