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Name: Garlicky Lemon Pepper Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 6 Chicken breasts; 2 cups Flour; 1 Lemon juiced; 1 Clove Elephant Garlic; 3 1/2 tablespoons Prepared Minced Garlic; Olive Oil; Onion powder; Garlic Salt; White pepper; Black pepper; Dried oregano; Dried Parsley; Powdered Lemon Peel

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INGREDIENTS

6 Chicken breasts
2 cups Flour
1 Lemon ; juiced
1 Clove Elephant Garlic
3 1/2 tablespoons Prepared Minced Garlic
Olive Oil
Onion powder
Garlic Salt
White pepper
Black pepper
Dried oregano
Dried Parsley
Powdered Lemon Peel

Servings

INSTRUCTIONS

1. Slice each chicken breast in half lengthwise.

2. Peel the elephant garlic and cut it into a coarse dice.

3. Next, zest your lemon then cut it in half.

4. Put the flour in a gallon-sized zip-top bag.

5. Seal the bag well. Shake it around to coat the chicken well with flour.

6. Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.

7. Pour about 1/4 inch of olive oil into a large, non-stick pan. Heat the oil for a minute or two over medium-high heat.

8. Add the jarred, minced garlic to the oil. Sprinkle in the fresh, diced elephant garlic. Give the garlic and oil a stir. Cook for a minute or two over medium-high heat to infuse the oil with garlicky goodness.

9. Cook over medium-high heat until the oil starts to bubble again.When oil starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

10. Cook for 3-4 minutes over medium-high heat. As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.

11. After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom..

12. Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley. Cook for another 3-4 minutes.

13. After about 3-4 minutes, flip each piece of chicken over again.

14. Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

15. After 3-4 minutes, flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom.

16. Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece.let it cook for 8-10 minutes more. After that time, your chicken should have a good brown crust and be cooked completely through

NOTES

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Garlicky Lemon Pepper Chicken

6 Chicken breasts
2 cups Flour
1 Lemon juiced
1 Clove Elephant Garlic
3 1/2 tablespoons Prepared Minced Garlic
 Olive Oil
 Onion powder
 Garlic Salt
 White pepper
 Black pepper
 Dried oregano
 Dried Parsley
 Powdered Lemon Peel

1.	 Slice each chicken breast in half lengthwise.
2.	Peel the elephant garlic and cut it into a coarse dice.
3.	Next, zest your lemon then cut it in half.
4.	Put the flour in a gallon-sized zip-top bag.
5.	Seal the bag well. Shake it around to coat the chicken well with flour.
6.	Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.
7.	Pour about 1/4 inch of olive oil into a large, non-stick pan. Heat the oil for a minute or two over medium-high heat.
8.	Add the jarred, minced garlic to the oil.  Sprinkle in the fresh, diced elephant garlic.  Give the garlic and oil a stir. Cook for a minute or two over medium-high heat to infuse the oil with garlicky goodness.
9.	Cook over medium-high heat until the oil starts to bubble again.When oil starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
10.	 Cook for 3-4 minutes over medium-high heat.  As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.
11.	After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom..
12.	Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley. Cook for another 3-4 minutes.
13.	After about 3-4 minutes, flip each piece of chicken over again.
14.	Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
15.	After 3-4 minutes, flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom.
16.	Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece.let it cook for 8-10 minutes more. After that time, your chicken should have a good brown crust and be cooked completely through

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Nutrition

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Serving Size: 1 Serving (1017g)
Recipe Makes: 6 Servings

Calories: 1265
Calories from Fat: 151 (12%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 3.3g
Cholesterol 547.5mg		168 %
Sodium 641.3mg		22 %
Potassium 2490.7mg		66 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 38.1g
Protein 223.4g		319 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1265

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