This marinade is a keeper for sure! It was so easy and the chicken stayed moist with a lot of lime flavor after being cooked. It would be great for grilled chicken tacos. Hmm…I’ll have to get right on that!
4 large (or 6 small) chicken breasts
1/2 cup lime juice
1/4 cup olive oil
2 TBSP honey
2 TBSP minced garlic
1 tsp dried thyme
1/2 tsp black pepper
- Combine all ingredients in a gallon size zipper bag.
- Shake well to mix.
- Refrigerate at least 45 minutes to a few hours before cooking.
- Grill chicken over medium low heat until done, at least 165°F using a digital meat thermometer.
The kids were sick last week. Really sick. Which meant I was not able to leave the house to grocery shop. I hadn’t shopped since before the What’s For Dinner challenge week, so it has been almost two weeks.
Luckily I try to keep a well stocked pantry. I came up with this quick version of lemon chicken based on what I had on hand. I made it quick by doing the whole thing in a pan instead of in the oven.
If you don’t have a meat tenderizer (or time) to pound out the chickens, don’t worry, it will still be good.
2-3 chicken breasts
1/2 cup flour
1 tsp coarse ground garlic powder
1 tsp salt
2 TBSP butter
2 TBSP olive oil
1/2 tsp ground black pepper
1/2 cup lemon juice
1 cup chicken broth
- Cut the chicken breasts in half so you have two thin breasts from each one.
- Place between layers of plastic wrap and pound until even thickness.
- Place four, garlic, salt and pepper in a gallon zipper bag and shake to mix.
- Place chicken in flour dredge.
- In a large (12″) skillet heat butter and olive oil on med-high heat.
- Brown the chicken on both sides.
- Reduce heat to med-low and add lemon juice, zest and broth.
- Simmer for 5 minutes or until the sauce is reduced and slightly thickened.
- Serve over rice.
Russian Chicken is a big hit with us. It was served at our wedding rehearsal dinner and more recently it was the subject of my first article on BlogCritics.org.
Today it was my turn to make dinner for a friend who just had a baby. I decided I would make the family Russian Chicken, and some for us too. But the timing was going to be off if I put both dishes in the oven early. I quickly came up with a solution using my trusty Crock Pot.
I prepared the dinner for delivery in the usual way – baked in the oven. Knowing that I would be away from the house for an hour or more to make the delivery, I set up our chicken in the crock pot. I had to guess on the time and temperature, so I placed it on high and set the timer for three hours, just to be safe. The total cooking time was just 2½ hours. It was just as good as the usual method, perhaps even better.
4-6 whole boneless skinless chicken breasts
1 cup Wishbone Russian salad dressing
1 cup apricot preserves
1 package onion soup mix
Mix dressing, jam and soup mix in a small bowl. Place chicken pieces in the crock pot. Cover with sauce and cook on high setting for 2-3 hours. Serve with steamed rice and salad or vegetable. It was great to be able to leave the house with dinner safely cooking. Crock-Pot to the rescue once again!
This is one of my favorite salads that is packed with protein and leaves me satisfied. I like to use the canned chicken breast from Costco for the chicken salad. It’s SO tender and moist! I also like to add a lot of veggies and just enough mayo to get it to come together.
2 cans all white meat chicken breast
1 large carrot, diced
1/4 white onion, diced (or subst. 2 green onions, sliced)
1 to 2 ribs of celery, diced
Mayonnaise to taste
Ground black pepper
Coarse ground garlic OR yellow curry powder, to taste
Mix up your chicken salad and then place it on top of a bed of greens! I like to use spring mix for this, but any greens you like would work. Sometimes I also add sprouts. It’s a tasty, fresh lunch that is high in protein and veggies!