Lemon chicken with flair! by:hannah

Lemon chicken with flair! by:hannah

Ingredients

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

Directions

Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.

Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.

Bring a medium saucepan of water to a boil.

Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.

Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot

cook time 20 to 30 min

Personal comments:
This dish is kind of costly, but it makes you feel like your a gorma cook or at lease if your only eating- like your 1st class. We gave it a 4 out of 5 stars

Basil cream chicken by: Dara

Basil cream chicken by: Dara

Chicken
Basil- 1/3 cub chopped
3 cloves garlic- minced
whipping cream- 1 cup
Asparagus
red pepper - slices
1 tsp sugar
olive oil
1 tsp corn starch (mix with water before adding to heat)
salt / pepper
lemons
1 Tbs butter

Steam asparagus to your liking.

salt / pepper chicken before cooking. In a large heat oil and add chicken till golden brown. After chicken is fully cooked at red peppers.

In small sauce pan add 1 tbs butter and garlic let cook for 1 min. Add 1/4 cream & salt / pepper to taste. Turn heat to low and add 1 tsp of corn starch- stir vigorously till mixed well. Add chopped basil leave. Heat to thickening then turn off heat.

serve with rice or potatoes

cook time 20-30 min

Personal commets:
This dish was made up by dara i mean i was on the computer looking up chicken dished and he was thinking of what we could make with what we had in our fridge...i mean how does he do this it was so so so good i have to give it a 5 out of 5 stars.

Asparagus & lemon Zest Chicken by: hannah

Asparagus & lemon Zest Chicken

2 Tbs olive oil
chicken breast
salt / pepper
4 cloves garlic- minced
red pepper- sliced
asparagus
1-2 lemon- sliced (sweeze 1 tsp for cooking)
½ cup chicken broth
oregano (chopped)

First off steam asparagus to your liking.

In a large pan heat the oil to a medium high. Season the chicken w/ salt and pepper- add to the pan- cook till golden brown. Stir in garlic, red peppers, and asparagus and cover for 1 min. Stir in the lemon zest and ½ cup of chicken broth- bring to a simmer- cover and let set for 3 min.

After cooked sweeze some lemon on your chicken and sprinkle freshly chopped oregano on top.

Cook time 20-30 min

Personal comment:
If your looking for a good lemon chicken this is very good. Not to strong and with the veggies it gives it alittle extra. So i would give it a 4 out of 5 stars!