Grilled Lemon Chicken Pesto over Zoodles - Keto and Low Carb
Pesto sauce is a great and very low carb way to add an Italian flair to your meal. You can even freeze some to have on hand anytime you want! I take grilled chicken breast and zucchini, and turn it into a flavorful and very satisfying dish. Perfect for summer, when the basil is blooming like crazy!
I cannot stress enough how important it is to use quality ingredients in this pesto. Since this is a no-cook sauce, you really want the best flavors, particularly in your olive oil and parmesan cheese. Toasting the pignoli (pine nuts) adds a wonderful nutty flavor as well. If you use quality ingredients, you will find this might be the best pesto you've ever made!
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Chicken Florentine with a Parmesan Cream Sauce
Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with pine nuts and a Parmesan cream sauce.
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Lemon Chicken Scallopini
A different way for Chicken Scallopini!
Here are the ingredients:
1 1/2 pounds thinly sliced chicken cutlets
1 cup flour
1 teaspoons salt
1/2 teaspoon black pepper
3 eggs, beaten
1 1/2 cups Italian bread crumbs
1 lemon, zested
1 lemon, cut in quarter sized wedges
1/2 cup grated parmesan cheese
1/2 cup pine nuts, lightly toasted, the roughly ground
2 tablespoons fresh basil, minced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive
???? Lidia Bastianich's Chicken With Olives & Pine Nuts Recipe? So Good!
My Angels, My Dears! This 2nd selection for Italian/Italian American cuisine (Giada's Chicken Piccata is 1st) by a favorite chef of mine, award-winning chef and bestselling author, Lidia Bastianich. Enjoy!
Try any of her recipes for an authentic taste of Italy. I think she is the best!
Her book from where I got the recipe is listed below. Also listed below are YouTube channels I highly recommend for your soul, spirit, and peace of mind. They are all a blessing to me.
Thank you so much for stopping by to watch today! If this is your first time, Welcome! If you're returning, Welcome back, My Angel, My Dear!
Many Blessings and Much Favor,
Angel
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Instagram: @angelculinarykitchen
emails: angelculinarykitchen@gmail.com; ygbentley@gmail.com
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Recipe:
Pollo con Olive e Pignoli (Chicken with Olives & Pine Nuts) by Chef Lidia Bastianich
Lidia Cooks from the Heart of Italy, published by Alfred a. Knopf.
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My Recommended YouTube Channels (Let each know I sent you when you visit.):
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Level Up with Janet E.! (for your spirit)
20 Minute Pesto Chicken with Vegetables
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes or less. FULL RECIPE ????
???? HOMEMADE PESTO VIDEO:
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1.5 lb chicken breast cutlets
???? Salt and Pepper
???? Extra virgin olive oil
???? 1 zucchini cut into half moons
???? 1 red bell pepper cored and cut into strips
???? ½ red onion sliced
???? 1 cup about 5 oz grape tomatoes
???? 1/3 cup basil pesto
???? 1/3 cup cream
???? Juice of ½ lemon
???? Zest of 1 lemon
???? Toasted pine nuts for garnish optional
???? Fresh basil for garnish optional
LEMON CHICKEN Flambé (Fusion)
Ohhh LEMON CHICKEN! This is a fusion of a Chinese and French Cuisine! For those who love Lemon Chicken, we put a twist and made it just like a French cuisine. Watch till the end to know how we created this dish. So delicious!!!
RECIPE:
500 grams chicken fillet cut into bite-sized cubes
Marinated in ½tsp pepper, ½tsp cayenne power, ½tsp salt, and ¼tsp garlic powder. (15-20 minutes in chiller)
2 cups cooking oil for frying.
Breading mix:
½cup all-purpose flour, ½cup cornstarch
½tsp garlic powder, ½tsp salt, ½tsp cayenne powder, ½tsp pepper
Mix altogether and set aside.
Lemon sauce:
3--4 Tbsp of fresh lemon juice
¼cup water, 1tsp grated ginger, ½tsp soy sauce, 2Tbsp sugar, 2Tbsp pure honey, 2tsp cornstarch dissolved in 2Tbsp water. salt and pepper to taste.
Mix altogether and set aside.
2 cloves minced garlic and 1 Tbsp of oil for sautéeing.
Flambé:
1 Tbsp butter
1oz or 30ml rhum/brandy/whisky
salt and pepper to taste
Procedure:
1. Bread/dredge the marinated chicken fillet (double bread).
2. Using the pre-heated cooking oil, fry the chicken until golden brown, and strain the oil.
3. Cook the lemon sauce until thick, add lemon slices, and salt&pepper to taste.
4. Melt the butter in a pan, and put the half of the fried chicken breast, add the half of the cooked lemon sauce, add the rhum, then flambé it.
5. Repeat the procedure on the other half of the recipe for flambéing.
Enjoy!!!
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Thank you!!!
Keywords:
#lemonchicken #flambé #flamedchicken #chicken