Lemon Grilled Chicken

1 lemon
2 Tablespoon olive oil
1 clove garlic, crushed
1 Tablespoon chopped fresh parsley plus extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breasts (about 6oz. each)

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Makes 4 servings


Helpful Tips

The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.

Garlic Chicken Melt

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 can (14 ounces) diced tomatoes, undrained or 1 large tomato, chopped
1 Tablespoon olive or vegetable oil
1/2 cup shredded mozzarella or Monterey Jack cheese (about 2 ounces)

Preheat oven to 375°F. In 13 X 9-inch baking or roasting pan, arrange chicken. Pour soup mix blended with tomatoes and oil over chicken.

Bake uncovered 25 minutes or until chicken is no longer pink.

Sprinkle with mozzarella cheese and bake an additional 2 minutes or until cheese is melted.

Makes 4 servings


Helpful Tips

To test chicken for doneness, press down on the flesh-it should feel firm. Then cut into the meat; the juices should be clear, not pink. For a more accurate test, insert a meat thermometer into the thickest part of the chicken breast; it should register 170°F.

Swiss Steak Bake

1 1/2 pounds beef top round steak
1/2 cup all-purpose flour, divided
1/2 teaspoon salt
1 Tablespoon vegetable oil
2 cups sliced onions (2 medium)
1 can (14 1/2 ounces) beef broth
4 medium potatoes (1 1/2 pounds), peeled, cut into quarters
1/2 cup water
Salt and pepper

Preheat oven to 350°F. Cut steak into 4 pieces. Combine 1/4 cup flour and salt. Sprinkle flour mixture over steak. Pound steak with meat mallet, working flour into surface, to a 1/4-inch thickness. Repeat on other side of steak.

Heat oil in a 4-quart Dutch oven. Add steak; cook over medium-high heat until steak is browned on both sides, about 4 minutes. Top steak with onions. Add beef broth; bring to a boil.

Cover pot; bake steak 1 hour. Add potatoes. Cover; continue baking until potatoes are tender and steak is fork-tender, about 30 minutes longer.

Remove steak, potatoes and onions from pot; place on a serving plate. Combine remaining flour with water in a small bowl; mix until smooth. Stir into liquid in pot. Cook over medium heat, stirring constantly, until mixture boils and thickens. Season to taste with salt and pepper. Pour gravy over steak, potatoes and onions.

Makes 4 servings


Helpful Tips

Pounding beef with a meat mallet tenderizes the beef by breaking down the tough fibers. A rolling pin will work if you don't have a meat mallet.

Mix 'n' Match

To turn this into a stew, cut the steak into cubes. Brown steak cubes and continue as directed. Add 1 cup sliced carrots with the potatoes.