30-Minute Parmesan Chicken

 

This is a favorite in my house. We make it all the time.

 

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Lemon Delight Filled Cupcakes

These are delicious filled cupcakes! Sure to hit that lemony spot.

LEMON CUPCAKES

1/3 C butter

1 C sugar

1/2 tsp salt

2 large eggs

2 tsp lemon flavor

3 Tbs lemon juice

1 tsp lemon zest

1/3 C milk

1 1/2 C flour

1 1/2 tsp baking powder

FILLING

1 lg pkg lemon pudding and pie filling (not instant)

FROSTING

1/3 C cream cheese

1 1/2 C powdered sugar

1 Tbs milk or lemon juice

lemon zest

lemon yellow food coloring (optional)

 

Preheat oven to 350. Line muffin cups with paper Liners. Measure out all your Ingredients, and set aside.Using paddle attachment on your mixer, cream butter, sugar, and salt. Add eggs, beat well. Add flavor, juice, zest, & milk. Beat until mixed. Mix together flour, & baking powder, add this to creamed mixture. Mix ONLY until blended, DO NOT OVER BEAT." Spoon batter into 12 paper lined muffin tins, bake for 15-18 min or until toothpick comes out clean. Remove from pan to cook on wire rack. While cakes are cooling, cook your pie filling and cool. Once cupcakes and filling is cooled, begin to fill. Take a pastry bag or zip lock plastic bag with a decorating large tip. Fill with cooled pie filling. To fill cupcakes, press filling into topside of cupcakes, squeezing about 1 tbs into each. You will cover the small hole with frosting. For frosting, mix cream cheese, powdered sugar and lemon juice together with milk, adding a bit more of either to make the right consistency. Add lemon zest. Mix well. Frost cooled cupcakes.

Strawberry Lemon Yogurt Cake

This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

Strawberry Lemon Yogurt Cake
adapted from Shockingly Delicious

Ingredients
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
1 1/4 cups sugar
3/4 cup brown sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 ounces plain Greek yogurt
12 ounces (about 2 cups) fresh strawberries, diced

GLAZE
1 1/4 cups powdered sugar
1-2 tablespoons lemon juice

Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter. Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

 (source)