Lemon Rosemary - Recipes - Page 4

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Results 31 - 40 of 78 for lemon rosemary

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31. BAKED CHICKEN WITH OLIVE OIL AND FRESH LEMON

Remove skin from chicken breasts; debone. Combine oil, lemon juice, garlic, oregano and rosemary; pour over chicken. Marinate ... Baste frequently during baking.

32. PINEAPPLE - LEMON CHICKEN

Drain pineapple, reserving juice. Combine ... sauce, mustard and rosemary. Arrange chicken in shallow ... Arrange pineapple and lemon around chicken. Spoon sauce over ... 229 calories per serving.

33. WORKING COOK'S QUICK LEMON CHICKEN SAUTE

Preheat oven to 225 degrees ... touch. Pour the lemon juice over chicken while shaking ... with baked (microwaved) potatoes and steamed broccoli.

34. PINEAPPLE LEMON CHICKEN

Drain pineapple; reserve juice. Combine ... sauce, mustard, and rosemary. Stir well. Arrange chicken ... Arrange pineapple and lemon around chicken. Spoon sauce over ... rice. Makes 6 servings.

35. LEMON 'N GARLIC CHICKEN (DIET)

Rinse chicken, pat dry. Place ... Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour ... 4 servings, 196 calories.

36. QUICK BAKED LEMON CHICKEN

Place chicken breasts between sheets ... and sprinkle with lemon juice. Set aside. Heat olive ... Add garlic and rosemary and saute 30 seconds. Stir ... lemon wedges and parsley.

37. PINEAPPLE-LEMON CHICKEN

Drain pineapple, reserving juice. Combine ... sauce, mustard and rosemary to make sauce. Arrange chicken ... Arrange pineapple and lemon slices on top of chicken. ... an additional 5 minutes.

38. QUICK BAKED LEMON CHICKEN

Place chicken breasts between sheets ... and sprinkle with lemon juice. Set aside. Heat olive ... Add garlic and rosemary and saute', stirring about 30 ... lemon wedges. 4 servings.

39. LEMON AND GARLIC BAKED CHICKEN

1. Rinse chicken; pat dry. ... Combine garlic, salt, rosemary, pepper and lemon rind. Sprinkle over chicken. Pour ... chicken for less calories.)

40. POT ROAST WITH LEMON-LIME & TOMATO SAUCE

Place the roast in a ... and lime and lemon juices. Marinate several hours or ... Serve hot, topped with the grated zest of the limes and lemons.

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