It’s grilling season.  Chicken is a very popular and common food in many different countries of the world. Chicken is very healthy, nutritious and it is also relatively cheap. Chicken is also extremely versatile. You can prepare chicken using so many different cooking methods such as baking, grilling, broiling, and stir-frying. There are countless chicken recipes out there. You can find a healthy chicken recipe using the whole chicken, only the chicken breasts, tights or wings.

Here is a nice and healthy chicken recipe filled with protein and quality fats you can try next time you decide to light up the charcoal.

Ingredients
2-3 tablespoons lemon juice
1 tablespoon white vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
3/4 teaspoon salt
1/4 cup extra virgin olive oil
6 boneless, skinless chicken breast halves
1 lemon thinly sliced
1/3 cup pitted kalamata olives

Preparation

1. For dressing, whisk together lemon juice, vinegar, dill, basil, honey, mustard, pepper, and salt.  Slowly whisk in oil.
2. Place chicken in a large resealable bag.  Add 1/2 cup of dressing and half the lemon slices.  Seal the bag and refrigerate for 2 hours.  Keep the rest of the dressing.
3. Grill the chicken over a medium to hot charcoal for 5-6 minutes per side.
4. Place chicken on a platter and drizzle with the remaining dressing.

This healthy chicken recipe will make 6 servings and takes about 15 minutes.  I suggest allowing it to marinade for up to 2 hours.

Nutritional Facts
347 calories, 44g protein, 7g carbohydrates, 15g fats (2g saturated)

If you’re looking for more healthy recipes, you should check out Go Healthy Fitness. You can try a great meal with our strawberry recipes.

This is a delicious easy and tasty chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much. It takes a bit to prepare and it is not the sort of thing you would want to cook each night of the week. However, it is worth the effort.

I usually make it once in a while as a special meal for my wife. And it always turns out great.

4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks – gently beaten
salt, pepper – to taste
shallots – chopped

Lemon Sauce
½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens. Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking. Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned. Drain on absorbent paper. Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce. Enjoy this easy tasty cooking recipe.

Robert Lendrum is a fan of home cooking recipes and has hundreds of easy cooking recipes at: cooking recipes

You can use any pasta to your desire. This is a really healthy dish to make it even more healthy use whole wheat pasta.

Ingredients:

8-ounces Angel hair pasta, uncooked
1-cup Cherry tomatoes cut in half
1½-teaspoons Lemon pepper
1-tablespoon Olive oil
1-pound Chicken breasts, boneless & skinless cut into small pieces
1-medium Onion, sliced
2-cups Broccoli, chopped
½-cup Sugar snap peas
1-cup Chicken broth
2-teaspoons Lemon peel, grated
4-teaspoons Cornstarch

Instructions:

Cook and drain pasta according to directions on package of pasta. Heat oil in large skillet over medium-high heat; add chicken and onion; stir fry for about 6 minutes or until chicken is brown and no longer pink. Add broccoli and peas to chicken mixture. Cook over medium-high heat for about 5 minutes, stirring constantly, until vegetables are slightly crisp. Combine broth, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cover and cook over medium-high heat for about 2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes and heat thoroughly. Serve warm over angel hair pasta.

Serves 4

You can find this recipe plus much more at Cristie’s Cookin. Submit your favorite recipe for a chance to win a free “Gotcha Covered” apron. Check out Cristie’s spices, Bling It, Ring It and Zing It. Like to read great novels then you will want to get her new novel “11.11.11″ by TJ Stokes.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.

Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice.

Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper. Broil for about 15 minutes, remember to baste quite often.

Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time.

Now you will need to broil your chicken again for another 15 minutes.

Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.

Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.

Hans is an editor of Steaks, Seafood and Barbeque Recipes; http://www.Steaks-Guide.com

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only tick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.Ingredients:

For the Chicken

4 Skin-on, boneless chicken breasts
2 Fresh Lemons completely juiced
6 cloves garlic
1 tsp Salt
1 tsp Pepper
1 tsp Basil
1/4 tsp Cayenne Pepper
6 large potatoes cut into 1/4 inch thick slices

For the ‘thoom’ marinade (Arabic for garlic)

4 cloves of garlic
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
a dash of cayenne.

Directions:

• Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.
• Plsce the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refrigerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.
• Preheat your oven to 375 degrees F (190 degrees celsius). Drain the liquid (but do not discard it) from the chicken and bake it in the preheated oven for 15 minutes. This is not to cook the chicken but only to brown it.
• Next pour the marinade back over the browned chicken and cover the pan tightly with aluminum foil (Be careful not to burn your fingers!). Put the chicken and marinade back into the oven and reduce the heat to 250 degrees F (120 degrees celsius).
• Baste the chicken with the marinade sauce every hour for three hours. After 4 hours add the potato slices to the pan and baste the chicken and potatoes well. Recover with the aluminum foil and bake for one more hour.
• At this point you may blend all of the ingredient listed for the thoom. This will be used as a condiment for the chicken and potatoes.

Traditionally, this Lebanese Garlic Lemon Chicken is served with warm pita bread.

For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook main course recipes – http://www.goodcookrecipes.com and many other categories of recipes. Also, be sure to check out the Chicken Recipe Collection for delicious chicken recipes.

A delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much .

It takes a bit to prepare but is worth the effort. And ending the meal with a fortune cookie is great fun – especially if you write your own fortune and make your own cookies (see below).

Fortunate Lemon Chicken

Chicken

4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks – beaten
salt, pepper
shallots – chopped

Lemon Sauce

½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water

Directions:

• For the sauce combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.
• Cut chicken breast fillets into 3-4 pieces, lay flat and pound slightly.
• Place cornflour in a bowl and slowly add the water and egg yolks. Add salt and pepper to your liking.
• Dip chicken pieces into this batter, drain well.
• Place a couple pieces of the battered chicken at a time into deep hot oil and fry until lightly browned.
• Drain on absorbent paper.
• Slice chicken further if required.
• Arrange on plates, sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

And then, end the meal with these home-made Chinese Fortune Cookies.

Chicken fillets are one of the tenderest and most versatile parts of the chicken. The fillet is found at the rear of the breast and falls away easily.  I created this recipe quite a few years ago and it has been an absolute god send because it has proved itself to be a real favourite among kids of all ages. And I do mean “all ages”.

This recipe is really worth a try because it is really easy to prepare and you will be surprised just how quickly it disappears on any buffet.Ingredients:
1 KG. of chicken fillet
The Batter:
Flour
1/2 cup of corn Starch
3 Eggs
1/2 cup of lemon Juice
2 heaped teaspoons of mustard
1 level teaspoon of tumeric
1 level teaspoon of paprika
1 level teaspoon of salt
1/4 teaspoon of white pepper
2 cups of water

Mix all the batter ingredients together in a mixing bowl leaving the flour until last. Beat quickly until the mixture is airy. Add flour until the mixture is quite thick.

Pour the mixture over the chicken fillets and mix well.  Heat a frying pan with oil or lard to a temperature of 150 degrees Celsius.

Add fillets to the oil one or two at a time until the bottom of the pan is more or less covered. Fry until the fillets are deep golden brown and repeat this operation until all of the chicken fillets are fried.

Serve on a bed of lettuce or baby salad leaves and a wedge of lemon. Goes well with french fries, and your favourite sauce, salsa or dip.