Delicately flavored with lemon and a whisper of garlic, this chicken is bound to become a family favorite.

I grew up eating this chicken. It was mostly a weekly feature at our house. The big bonus here is this chicken is also a healthy recipe!

My mother got the original recipe from a long out-of-print Myra Waldo cookbook. The original recipe didn’t contain the garlic nor the optional rosemary. Those are my additions to this, but believe me, this chicken is delicious without them!

Healthy too

You have to make sure your chicken parts are on the smallish side since this is a relatively quick cooking dish.

This wasn’t a problem in my youth since you NEVER heard of salmonella back then and by and large, pre-cut chicken wasn’t available. And if they were, they were far more expensive than the whole bird. The reverse is true nowadays though.

It’s pretty easy to cut up a small broiler/fryer chicken, and if they are on sale, I will still buy them and cut them up myself. There’s something so nostalgic about it

If it’s impossible to get smaller parts or you just don’t want to cut a bird up yourself, then what I’d suggest is baking the chicken for about 35 minutes to insure that it is cooked and finishing it off under the broiler to crisp the skin.


Lemon Chicken

• 1 (about 3 lbs) frying chicken, cut up*
• Marinade:
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 crushed garlic cloves -OR- 1 tsp garlic powder
• 1/2 tsp crushed rosemary (optional)

*Or equivalent amount of pre-cut chicken parts, but make sure they are on the small side.


Mix marinade ingredients in a small bowl.


Cut 2 or 3 1/8-inch deep diagonal slits on the skin side of the chicken–this will allow the marinade to infuse.


Place chicken in a zipper storage/freezer bag. Pour marinade over chicken.  Seal bag and marinate for at least 1 hour but not more than 4 hours.


Preheat broiler on low setting (rack will be in upper postion) -OR- if your broiler has no hi/low setting, place rack about 4-inches below the heat source.


Remove chicken from marinade; discard marinade.


Place chicken, skin side down, on a broiler pan or use a rack placed in a baking sheet.


Broil chicken for 20 minutes; turn and broil for an additional 15-20 minutes, or until done (juices will run clear)


Chicken may also be prepared on an outside BBQ. Same directions apply.


Serves 4.

Lemon Chicken

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Beef and Broccoli

Beef and broccoli stir fry is a quick and easy weeknight skillet dinner recipe. Everyone's favorite Chinese carryout dish, made at home.

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: Chinese

Keyword: beef and broccoli, skillet dinner, stir fry recipe

Servings: 4

Calories: 216kcal

Author: Judith Hannemann

Ingredients

• 8 oz lean sirloin steak sliced thinly (best if partially frozen)
• 2 cups fresh broccoli florets
• 2 cloves garlic crushed
• 2 tbsp oil

For the Marinade:

• 2 tbsp white wine or rice wine
• 4 tbsp soy sauce
• 2 tsp cornstarch
• 1 tsp baking soda

For Stir Fry Sauce:

• 4 tbsp soy sauce
• 2 tbsp dry sherry or dry white wine
• 1 slice ginger crushed
• 1/8 tsp white pepper
• 1/2 tsp dark sesame oil
• 1 tsp ketchup
• 1/2 cup water

For Thickener:

• 1/2 cup cold water
• 2 tbsp cornstarch

Instructions

• Mix tenderizing marinade. Pour in a zipper freezer bag and add the sliced sirloin. Seal bag and mush the beef around in the marinade so it's coating all the meat. Place bag in the refrigerator for 1 hour. Meanwhile, mix the stir fry sauce ingredients in a small dish and set aside. Mix the thickener ingredients in another small dish and set aside.
• Remove meat from the bag, draining off marinade.
• Heat a large wok or a large deep skillet over high heat. Add the oil. When oil begins to shimmer, add the garlic and the drained meat. Stir fry, stirring constantly, until meat is no longer pink. Add broccoli and stir fry for about 1 minute or until broccoli is bright green in color.
• Add the stir fry sauce and stir in well. Bring sauce to a boil. Stir the thickener until no lumps are present and add to meat/broccoli mixture, stirring constantly until sauce begins to bubble. Cook for 1 minute. Serve immediately over rice.
• Serves 4

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 11g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 2348mg | Potassium: 414mg | Fiber: 1g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 2mg

Beef & Broccoli

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Indescribably delicious and healthy too!

This is a recipe I developed for the Gastrolux® folks.

It shouldn’t come as a surprise to readers here that I’m into Asian cooking…so I was MORE than happy to test their FANTASTIC wok and come up with some dishes for them.

You can easily substitute chicken for the shrimp here and it would be just as good–and another dish too!

The Recipe

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Shrimp with Bok Choy

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main, Main Course

Cuisine: Asian

Keyword: bok choy, quick asian dinners, shrimp stir fry

Servings: 4

Calories: 114kcal

Author: Judith Hannemann

Ingredients

• 1 lbs large shrimp peeled and de-veined
• 1 large onion quartered
• 2 cloves garlic crushed
• 4 cups bok choi sliced
• 1 tbs oil

sauce:

• 1 1/2 cups rich chicken stock
• 2 tbs dry sherry
• 1/2 tsp dark sesame oil
• 1/2 tsp grated ginger
• 1 tbs soy sauce

thickener:

• 2 tbs cornstarch
• 1/4 cup water

US Customary - Metric

Instructions

• Mix all sauce ingredients in a small bowl; set aside.  Mix thickener ingredients in a small glass; set aside.
• Heat wok/skillet over medium heat.
• Add oil and heat until oil shimmers.  Add garlic, onion and bok choy and stir with non-metal utensil constantly for 2 minutes.
• Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil.  Boil 2 minutes.
• Stir the cornstarch and water again to blend.  Add to the wok and stir constantly until mixture bubbles.  Reduce heat and cook for 2 minutes.  Serve immediately over rice.
• Serves 4

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 428mg | Potassium: 333mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3131IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 1mg

Shrimp with Bok Choi

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Nothing easier or tastier!  You’ll never believe it’s low cal AND healthy!!

This was one of May’s activities for we All Recipes Allstars.  We had to pick a “My Plate” recipe, make it, rate it and photograph it.

OH BOY was this good!!!  I did change the original recipe to suit my particular taste, and the flavored pasta I served it with is my personally developed recipe–and it’s to die for!

How I cook my pasta–in a rice cooker!!!

The way I changed this makes it perfect for a warm-weather meal since I did not bake in the oven as suggested, but did this in a skillet on the stovetop.  Plus I reduced the saturated fat even more.  My Plate recipes are healthy to begin with.  I just made it a tad healthier, and I think tastier too. Italian flavored bread crumbs may be subbed for the poultry stuffing, but with some loss of the special flavor.  However, you will need only ONE CUP if you use the breadcrumbs.

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Parmesan Crusted Chicken with Lemon Basil Pasta

Nothing easier or tastier than Parmesan Crusted Chicken with Lemon Basil Pasta!  You’ll never believe it’s low cal AND healthy!!

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Chicken, pasta

Cuisine: Italian

Keyword: lemon basil pasta, parmesan crusted chicken

Servings: 4

Calories: 763kcal

Author: Judith Hannemann

Ingredients

CHICKEN

• 2 large boneless skinless chicken breasts
• 2 cups poultry stuffing i.e. StoveTop or Pepperidge Farm
• 1 egg beaten
• 1/2 cup flour
• 2 tbsp water
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 cup parmesan cheese
• 2 tbsp dehydrated parsley
• 1 tbsp butter
• 2 tbsp olive oil

PASTA

• 8 oz thin spaghetti No. 9 cooked per package directions
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 large garlic clove minced
• 1 tbsp fresh basil chiffonade or 1 tsp dry (a POOR substitute)

Instructions

• Chicken Directions:
• Crush stuffing mix into fine crumbs by either placing in a plastic bag and rolling with a rolling pin OR processing in a food processor. Mix in the basil, oregano, parsley and the cheese. Place processed stuffing on a plate and set aside.
• Beat the egg with 2 tbs water in a bowl. Place the 1/2 cup of flour on a plate so you can dredge the chicken easily.
• Using a meat mallet, pound chicken breasts to about 1/2 inch thickness. Cut each chicken breast in half keeping portions as even as possible. You will get 4 equal portions out of 2 breasts.
• Dredge the chicken portions in flour, then dip in egg, draining off excess, then coat with the crumbs. Repeat for all portions.
• Heat butter and olive oil in a large skillet over medium heat. Add chicken breast pieces and brown well on each side, about 5-8 minutes per side.
• Makes 4 servings. Serve over Lemon Basil Pasta
• Pasta Directions:
• Cook spaghetti per package directions. Drain.
• In a large saucepan, heat olive oil. Add garlic and saute until oil is infused with garlic flavor. Garlic should NOT start to brown. A few seconds is enough to do this. Remove from heat and add the pasta, lemon zest, lemon juice and the chiffonade basil (this only means a loose shredding of the leaves). Toss to coat pasta.

Nutrition

Serving: 1serving | Calories: 763kcal | Carbohydrates: 78g | Protein: 28g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 695mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 4mg

Parmesan Crusted Chicken with Lemon Basil Pasta

Parmesan Crusted Chicken with Lemon Basil Pasta

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