Best 6 Ww 4 Points Lemon Crumb Chicken Recipes

WEIGHT WATCHERS PARMESAN CHICKEN BREAST

Steps:

• 1. Preheat oven to 400 degrees. I prefer to tenderize my chicken breast with a mallet so they wont be so thick, so I make them into a cutlet.
• 2. Put all dry ingredients in to a container and mix well. Pour onto a plate and coat each breast (both side) and put in single layer in casserole dish or cookie sheet. Bake at 400 for about 20 to 25 minutes or until chicken is done ( dont over cook or they will be dry)
• 3. Points Plus: each 4 oz breast- 4 points each Parmesan cheese- 6 points bread crumbs -6 points all other ingredients are 0 points total 28 points or 8 points each serving

WW 4 POINTS - LEMON CRUMB CHICKEN

Steps:

• Preheat oven to 425*F.
• Spray nonstick pan with cooking spray.
• COmbine bread crumbs, cheese, parsley, and lemon zest in a medium bowl; transfer to sheet of wax paper.
• Sprinkle chicken with salt and pepper, spread both sides with mayo.
• Coat chicken on both sides with crumbs.
• Arrange chicken on baking pan, spray tops lightly with nonstick spray.
• Bake until golden and cooked through, about 20-25 minute (do not turn).

LEMON CHICKEN WITH BROCCOLI

Steps:

• On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
• Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
• In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
• Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
• Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
• Serving size: 1 cup

FOUR-STEP LEMON-ONION CHICKEN

Steps:

• Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
• Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
• Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
• Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN

Steps:

• Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
• In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
• In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
• Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
• Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
• Spinach "bed":
• Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BABZY'S BETTER BUTTER CHICKEN - WW 4 POINTS

Steps:

• In a large saucepan, saute onion and garlic in butter, until onions are soft.
• Slice chicken breasts into bite sized pieces.
• Combine spices (except garam masala) and toss chicken pieces until well coated.
• Add the chicken to the onions and saute until the chicken is lightly browned on all sides.
• In a separate bowl or large measuring cup, combine the fat-free cream, tomato sauce, fat-free sour cream and garam masala with a whisk, then pour over chicken mixture.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes, making sure that chicken is cooked through.
• Serve over rice and garnish with cilantro if desired.