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Lemon Chicken Dinner Menu: Date Added: 5 Dec 2011
Listed in: Menu
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Lemon Chicken Dinner Menu Lemon Chicken Dinner Menu
Ingredients

Lemon Chicken
Quick Potatoes
Green Beans with Tomatoes
Braised Carrots with scallions
Pound Cake with Pears

Lemon Chicken
Makes 4 Main- Dish Servings
1 pound boneless, skinless chicken breasts or chicken thighs
3 tbsp Italian salad dressing
Juice from lemon

Quick potatoes
Makes 4 portions
2 cups diced potatoes

Green Beans with Tomatoes
Makes four servings
1 pound trimmed, cut green beans
2 tomatoes, cut into wedges
2 tbsp olive oil
1 tbsp Parmesan cheese

Braised Carrots with Scallions
Six servings
1 pound carrots, peeled and sliced 1/8 inch thick (about 3 cups)
cup chicken broth
3 tbsp sliced green onions or scallions
Pepper to season

Toasted Pound Cake with Pears
1 tbsp butter
4 slices pound cake, inch thick
2 large, firm ripe Bosc pears
caramel sauce and whipped cream (optional)
1/4 cup water or apple juice or cider or white grape juice

Cooking Instructions

Lemon Chicken
In a bowl toss the chicken with salad dressing and lemon.
Preheat outdoor grill or indoor grill pan. Place chicken on hot grill, and cook 8 minutes per side, turning once or twice until cooked through.
Calories per serving: 190

Quick Potatoes
Microwave 2 cups diced potatoes until soft. Mash with 1tbsp butter, 1 tbsp milk and salt and pepper
Calories per serving: 100

Green Beans with Tomatoes
In boiling salted water, cook the green beans for 3 to 5 minutes; drain and rinse. In a large bowl, toss green beans with tomatoes, olive oil and top with cheese
Calories per serving: 90 calories

Braised Carrots with Scallions
Place carrots, broth, and pepper in a medium size saucepan; bring to a boil, reduce heat to low, cover and cook 5 to 7 minutes, until most of liquid has evaporated. Stir in green onions and serve.
calories per serving 35

Toasted Pound Cake with Pears
In a skillet on medium heat, melt the butter. Add the slices of pound cake, and cook until toasted on both sides, remove and keep cake warm. Slice pears in half, scoop out seeds and core. Add pears to the same skillet along with the liquid, cover. Cook pears until they are soft about 5 minutes. Serve pears with the cake, top with a little caramel sauce or whipped cream.
adapted from 5 ingredients/15 minutes Hearst Publication
Calories per serving (including 1 tbsp whipped cream and 1 tbsp caramel sauce) 235.



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