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Crispy Chicken with Lemon Butter
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Short Description: 1 lemon. 2 T olive oil. 1 c. low sodium chicken stock or white wine ... Seasoned Bread Crumbs (recipe below). 2 T. Extra virgin olive oil ...
Content Inside: RECIPES USING HERB SEASONED SALTS Crispy Chicken with Lemon Butter 4 boneless, skinless, chicken breast halves ½ c. flour 1 t. Best for Meat Salt 2 eggs, beaten with 1 T. water 2 c. Panko Bread Crumbs* or fresh bread crumbs 3 T. butter 3 T. oil Butter Sauce (recipe below) Flatten breasts between plastic wrap with bottom of heavy pan or smooth side of meat tenderizer. Season with Best for Meat salt. Heat butter and oil on medium in large skillet. Flour each breast; dip in egg mixture, then in crumbs and place in skillet. Cook until golden brown and crisp. Place on platter, top with Butter Sauce and garnish with parsley. Butter sauce: Heat ¼ c. butter in small skillet until a golden color; add 1 T. Fresh lemon juice and 1 T. chopped fresh parsley. *Panko is a Japanese type breadcrumb available at oriental markets and some large grocery stores. Or remove crusts from bread (about 3 slices), tear into quarter-sized pieces and pulse in processor a few times to get soft, coarse crumbs. Roasted Cornish Hens 4 Cornish hens 8 sprigs fresh herbs 6 garlic cloves, thinly sliced 2 t. Best for Meat Salt 1 lemon 2 T olive oil 1 c. low sodium chicken stock or white wine Sprinkle with Best for Meat Salt inside and out. Rub outside of hens with cut lemon and brush with olive oil Cut lemon in quarters and put a piece and 2 herb sprigs in each hen cavity. Place on rack in shallow roasting pan in pre-heated 400 degree oven; roast for 15 minutes, then brush with stock or wine. Reduce heat to 300 degrees and cook 30 to 40 minutes longer, basting every 15 minutes, until juices run clear when a small slit is made in upper thigh. Serves 4 to 8. Mexican Rice 1 c. uncooked white rice ½ c. water (scant) ½ c. bottled salsa 1 c. chicken broth 3 T. Vegetable oil 1 med. Onion, chopped 1 clove garlic, chopped 1 t. Southwest Chipolte Salt Add oil to pan, add rice, onion and garlic and cook until onion is translucent. Add water, salsa, broth and Chipolte Salt. Stir and cover. Cook on low about 20 minutes or until liquid is absorbed. Fluff with fork and serve to 4. Document Outlineþÿþÿþÿþÿþÿþÿþÿþÿþÿþÿþÿþÿþÿ
