Best 7 Tuscan Lemon Pepper Chicken Breast Served Cold Recipes
**Tuscan Lemon Pepper Chicken Breast Served Cold: A Burst of Italian Flavors**
Indulge in a delightful culinary journey to the heart of Tuscany with our Tuscan Lemon Pepper Chicken Breast Served Cold recipe. This dish embodies the essence of Italian cuisine, combining zesty lemons, fragrant herbs, and a touch of cracked black pepper to create a symphony of flavors. Served chilled, this chicken dish offers a refreshing contrast to the richness of traditional Tuscan fare, making it perfect for summer gatherings or light weekday meals.
**A Medley of Recipes to Tantalize Your Taste Buds**
Our article features a diverse selection of recipes that showcase the versatility of Tuscan Lemon Pepper Chicken Breast. Discover how to transform this succulent chicken into a flavorful salad, a hearty pasta dish, or a sandwich bursting with Mediterranean goodness. Each recipe is meticulously crafted to highlight the unique characteristics of the chicken, ensuring a delightful culinary experience with every bite.
**A Refreshing Twist on a Classic: Tuscan Lemon Pepper Chicken Salad**
Our Tuscan Lemon Pepper Chicken Salad is a vibrant and refreshing dish that captures the essence of summer flavors. Tender chicken breast, marinated in a zesty lemon-herb dressing, is paired with crisp greens, juicy tomatoes, crunchy cucumbers, and tangy red onions. This salad is a delightful symphony of textures and flavors, perfect for a light lunch or a healthy side dish.
**A Culinary Symphony: Tuscan Lemon Pepper Chicken Pasta**
Experience the harmonious blend of flavors in our Tuscan Lemon Pepper Chicken Pasta. Succulent chicken breast, seared to perfection, is tossed with a creamy sauce infused with lemon, herbs, and a hint of cracked black pepper. This pasta dish is elevated with the addition of sun-dried tomatoes, baby spinach, and grated Parmesan cheese, creating a culinary masterpiece that will tantalize your taste buds.
**A Mediterranean Delight: Tuscan Lemon Pepper Chicken Sandwich**
Savor the Mediterranean flavors in our Tuscan Lemon Pepper Chicken Sandwich. Grilled chicken breast, bursting with lemon and herb marinade, is nestled between toasted ciabatta bread. This sandwich is adorned with fresh arugula, juicy tomatoes, and a drizzle of tangy lemon-herb dressing. The result is a flavorful and satisfying creation that will transport you to the charming streets of Tuscany.
Embark on a culinary journey with our Tuscan Lemon Pepper Chicken Breast Served Cold recipe and its accompanying variations. From a refreshing salad to a hearty pasta dish and a delectable sandwich, these recipes offer a delightful array of flavors that will tantalize your taste buds and leave you craving more.
LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
TUSCAN LEMON PEPPER CHICKEN BREAST (SERVED COLD)
I use this chicken for sandwiches and salads mostly and have received quite a few compliments on it. I mostly just wing this recipe so the spice measurements are an estimation, I usually just do everything to taste. Do everything on low heat so the chicken remains juicy.
Provided by Emmalilly
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Dissolve bouillon cube in warm water and put aside.
- 2. Heat oil in large frying pan then add half the lemon zest.
- 3. Add chicken and wine to pan and cook on low heat.
- 4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
- 5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
- 6. When most of the water is absorbed remove chicken from pan.
- 7. Crack pepper over chicken and allow to cool.
- 8. Once chicken is cool put on your favorite salad or sandwich.
Nutrition Facts : Calories 600.2, Fat 33.9, SaturatedFat 8.7, Cholesterol 185.9, Sodium 559.6, Carbohydrate 4, Fiber 0.5, Sugar 1.3, Protein 61.2
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE
A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!
Provided by El Bistro
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
- Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
- Bake for 30 Minutes.
- Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
- Put pan back in the oven.
- Bake 30 Minutes.
- Remove from oven, and place chicken back inside.
- Cook for another 15 minutes.
- This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8
TUSCAN LEMON CHICKEN
2008, Barefoot Contessa, Back to Basics, All Rights Reserved Show: Barefoot Contessa Episode: Fired Up
Provided by eLLe-ious
Categories Chicken
Time 1h
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
TUSCAN CHICKEN WITH TOMATO & PEPPERS
Home-cooking doesn't get any easier-or delicious-than this Tuscan-style baked chicken with potatoes, tomatoes and fresh peppers.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. Top with chicken; drizzle with dressing.
- Bake 30 min. Reduce oven temperature to 350ºF. Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
Tips:
- Use a meat thermometer to ensure that the chicken is cooked to 165°F (74°C) internally. This will help ensure that the chicken is safe to eat and juicy.
- Allow the chicken to cool completely before slicing. This will help the chicken retain its moisture and flavor.
- Use a sharp knife to slice the chicken. This will help prevent the chicken from tearing.
- Serve the chicken with your favorite dipping sauce. Some popular options include lemon-pepper sauce, ranch dressing, or honey mustard.
- Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Tuscan lemon pepper chicken breast served cold is a delicious and refreshing dish that is perfect for a summer meal. The chicken is marinated in a flavorful blend of lemon, pepper, garlic, and herbs, then grilled or roasted until cooked through. The chicken is then served cold, sliced, and drizzled with a lemon-pepper sauce. This dish is sure to please everyone at your next gathering.
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