Photograph by T. Mike Fletcher
Lemony Chicken Breasts
8 six-ounce skinless, boneless chicken breasts
2 lemons, zested
1/3 cup freshly squeezed lemon juice
¼ cup vegetable oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 ½ teaspoon salt
¼ teaspoon cayenne pepper
1 garlic clove minced
THESE NEED TO MARINATE THE DAY BEFORE BAKING.
Trim any noticeable fat from the chicken breasts if needed.
Whisk all ingredients (except the chicken breasts) together. Place the breasts in glass or plastic container preferably with a lid. Pour the marinade over, making sure to lift the breasts so the marinade goes underneath. Cover with the lid or with plastic wrap. Marinate overnight, turning once or twice.
Lemony Chicken Dinner
4 lemony chicken breasts, marinated
Bake the chicken breast at 350 degrees for 20 minutes or until a thermometer registers 165 degrees.
Cayenne Butter Sauce (optional)
4 tablespoons butter or olive oil
1 tablespoon lemon juice
1/8 to ¼ teaspoon cayenne pepper
If using butter, melt it. Add the remaining ingredients; stir well. Serve 1 tablespoon over each chicken breast.
Couscous:
1 package 5-minute couscous
1/2 cup Medjool dates, pitted and coarsely chopped
1/2 cup toasted almonds, coarsely chopped
3 tablespoons chopped parsley
Preheat the oven to 350 degrees. Place the couscous in a jelly-roll pan in a single layer. Toast for 8 to 10 minutes or until a medium golden brown. Cool. Make the couscous according to the directions on the package. Add the remaining ingredients. Keep warm.
Herbed Crumb Topped Tomatoes:
½ cup bread crumbs
¼ cup grated asiago
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon garlic powder
4 tomatoes
1 teaspoon olive oil
Combine the crumbs, asiago, basil, oregano and garlic powder. Mix well and set aside.
Cut the tops of the tomatoes off and scoop about a small amount of the tomato along with the core. Fill with the herbed crumbs. Place in a baking pan and bake at 350 for about 20 minutes until heated through and the crumbs are lightly browned.
To serve: Place the couscous on a plate, top with chicken breast. Top with cayenne butter sauce. Serve the tomato on the side.
Yield: 4 servings
Lemony Chicken Sandwich
Per Sandwich:
Brioche Buns or any good Sandwich Bun
Lemony chicken breast
Leaf Lettuce
3 to 4 slices cucumber
1 to 2 slices tomato
2 tablespoons lemon basil mayonnaise (recipe below)
Slice bun in half. Cut the chicken into 5 or 6 slices. Spread half of the mayonnaise on the bottom of the bun. Layer lettuce, tomato, cucumber and chicken. Spread the top of the bun with the remaining mayonnaise.
Lemon Basil Mayonnaise:
1 cup mayonnaise
1/3 cup fresh basil, finely cut (about a .67 oz. package)
1½ tablespoon lemon juice
Zest of ½ large lemon, grated
Whisk all together. Chill. This will keep for a week in the refrigerator.
Greek Chicken Salad
Per Salad
Dressing:
¼ cup grated peeled cucumber
½ cup plain fat free yogurt
1 teaspoon red wine vinegar
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
Whisk all together. Set aside.
Salad:
1 Lemony chicken breast
4 to 5 cherry tomatoes, halved
¼ green pepper, cut into ½-inch dice
¼ cucumber, peeled and seeded, cut into half moons
4 calamata olives, coarsely chopped
1 ounce feta cheese, crumbled
Cut the chicken breast into bite size pieces. Combine all in a large bowl.
Add as much or little dressing as desired.
By Helen Fletcher, The Ardent Cook
