Grilled chicken with lemon and oregano

Terrific summery chicken recipe. The grilled lemons are a nice touch to squeeze on top.

Ingredients:
1 Tablespoon grated lemon zest
1/3 cup (about 2 lemons) lemon juice, freshly squeezed
1/4 cup finely chopped fresh oregano
2 Tablespoons olive oil (plus more for grates)
coarse salt & freshly ground pepper
2 pounds chicken breast
4 medium lemons, halved crosswise
oregano sprigs for garnish, optional

Directions:
1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

2. Grill the chicken: Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Tips:
*Chicken grills up best when it's an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.

Chicken with spinach

Ingredients

500g/1lb 2oz spinach leaves, washed
6 tbsp vegetable oil
3 black cardamom pods
2 bay leaves
5cm/2in piece cinnamon
3-4 green chillies, pricked with a knife
1 large onion, chopped
2cm/¾in piece ginger, peeled and chopped
11 garlic cloves, peeled, left whole
3 large tomatoes, cut into quarters
800g/1lb 12oz chicken, jointed, skin removed
2 tsp ground coriander
1½ tsp garam masala
salt, to taste
4 tbsp plain yoghurt, stirred
freshly ground black pepper
basmati rice, cooked according to packet instructions, to serve


Preparation method

In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.

Chicken breast with mayonnaise

Preparation time: 15 minutes (low complexity)

 Ingredients: a chicken breast
3 to 4 cucumbers in vinegar
2 carrots
mayonnaise
 a celery
pepper, salt to taste

Preparation: In a pot boil the chicken with carrots and celery. Then drain the water, let cool and chop into small pieces, including cucumbers. Add mayonnaise, salt and pepper

Chicken breast with rice

Preparation time: 1 hour (low complexity)
Ingredients:
For Chicken
4 chicken breasts,
 2-3 tablespoons of olive oil flavored with lemon
1 red onion, peeled and chopped
3 cloves garlic, peeled and chopped
400 g mushrooms, chopped
50 ml balsamic vinegar
150 ml white wine
 salt
for rice
 200 grams rice
zest and juice of ½ lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 tablespoons olive oil lemon flavored
 salt

Preparation:

 For chicken Preheat oven to 180 ° C. Cut one pocket in each chicken breast. Rub meat with olive oil 1-2 tablespoons lemon flavor then salt to taste. Heat the pan in 1 tablespoon olive oil flavored with onion and garlic .

Chicken breast with mushrooms

 Preparation time: 1 hour and 30 minutes (medium complexity)

 Ingredients:
 3 chicken breast halves
500 g mushrooms
1 onion
2-3 cloves garlic
salt and pepper to taste and preference

 Preparation:

 Cleaned and washed mushrooms boil in salted water for 15 minutes. onion and garlic in 2 tablespoons tempered little oil, then add mushrooms. With salt and leave to cool. After they cooled, finely chop. Chicken breast schnitzels hammer blows until it thins. salt and pepper then cover with mixture Arrange rolls in a baking dish, brush with oil and sprinkle with thyme uscat.  Add a glass of water and bake until slightly browned. Serve warm or cold, the same main seal or as an appetizer.

Chicken Pasta Salad

ingredients:

 300g cooked pasta
 200g chicken cooked and diced
 1 tomato, sliced
 1 large cucumber sliced
 1/2 red onion cut thicker
 3 tablespoons lemon juice
 2 tablespoons salt
 1/2 cup olive oil
 2 teaspoons oregano
 pieces of feta cheese cubes cut
 1/2 cup black olives
 salt
 Preparation:

 Mix cooked pasta with chicken, tomatoes, cucumbers and onions and put in a large bowl. In a separate bowl, mix lemon juice and salt until salt dissolves. Add olive oil and oregano, then mix well and pour over pasta mixture and mix well.

Roast chicken with lemon , garlic and roasted potatoes

Preparation time: 1 hour and 30 minutes (low complexity)

 ingredients:
 1 whole chicken
 100 g butter
 1 lemon
 paprika
 6-7 large potatoes
 1 clove garlic
 rosemary,
 salt

 Preparation:

 Wash chicken well and wipe with a clean towel. Brush with melted butter and sprinkle on all sides salt and paprika to taste (even inside), and on top place sliced ​​lemon.

 Bake in a pan (I used a pot with a lid that does not burn the chicken above) which is also put in 3-4 tablespoons of water.
 Let it cooked in about an hour (less tested with a fork until it seems well done), and finally to take cover and leave a baby in oven 5-10 minutes to brown.
 Meanwhile peel and cut into shape potatoes , tamp down between each slice is a slice of garlic, then sprinkle salt over the whole potato and rosemary, and wraps in foil. Just proceed with all potatoes. Bake for 30 minutes and serve as garnish for chicken.

Fried chicken livers

ingredients: 500 g chicken liver 2 eggs 6-7 tablespoons flour 150 ml oil 1 teaspoon chopped parsley or dried salt, pepper, thyme Preparation: Livers Wash well, put them in a colander, then put in a bowl and season with pepper and thyme. In a bowl mix eggs with 4-5 tablespoons of flour, salt, pepper, parsley. Put oil in hot, give the livers of all the remaining flour, then egg mixture with flour and put them to fry. After 3-4 minutes turn and on the other side. After you have cooked, remove them on absorbent paper. Serve with spinach, mashed potatoes, pickles, salads, etc..

Pan-Fried Chicken

The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying.

Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.

• To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat cast iron for even heat distribution and reliable frying.
• The fat should be about one inch deep in the skillet, coming about halfway up the food.
• Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C).
• Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
• Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
• When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.

Garlic Cheddar Chicken

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

How to make :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. 

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.