A delectable lemon-garlic butter sauce enrobes tender chicken fillets while cheese-laden potato wedges sit alongside. A crunch of salad is just what you need to freshen up this comforting dish. Drizzles of pesto add a herby flourish – and there you go!
Zingy Chicken Limone
Zingy Chicken Limone
with caprese-style salad, capers & cheesy potato wedges
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- De-alcoholised White Wine
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- Pesto Princess Basil Pesto
- Potato
- Salad Tomato
- Salad Tomatoes
- Sunflower Seeds
- Whole Italian-style Hard Cheese
- Willow Creek Cabernet Sauvignon Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Cling Wrap
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 1 Lemon wedge over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed Green Leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the Sunflower Seeds to a medium heat and fry the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining Lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the Chicken/" title="View all our recipes with Chicken at eCook">Chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!
Potato - 200g
Whole Italian-style Hard Cheese - 15g
Sunflower Seeds - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Lemon - 1
Salad Tomato - 1
Green Leaves - 20g
Willow Creek Cabernet Sauvignon Vinegar - 10ml
Garlic Clove - 1
De-alcoholised White Wine - 30ml
Pesto Princess Basil Pesto - 15ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 2 Lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed Green Leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the Sunflower Seeds to a medium heat and fry the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining Lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the Chicken/" title="View all our recipes with Chicken at eCook">Chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!
Potato - 400g
Whole Italian-style Hard Cheese - 30g
Sunflower Seeds - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Lemons - 2
Salad Tomatoes - 2
Green Leaves - 40g
Willow Creek Cabernet Sauvignon Vinegar - 20ml
Garlic Cloves - 2
De-alcoholised White Wine - 65ml
Pesto Princess Basil Pesto - 30ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breasts. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 3 Lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed Green Leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the Sunflower Seeds to a medium heat and fry the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining Lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 4-6 minutes or until slightly thickened. Add the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the Chicken/" title="View all our recipes with Chicken at eCook">Chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!
Potato - 600g
Whole Italian-style Hard Cheese - 45g
Sunflower Seeds - 30g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Lemons - 3
Salad Tomato - 3
Green Leaves - 60g
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Garlic Cloves - 3
De-alcoholised White Wine - 85ml
Pesto Princess Basil Pesto - 45ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the Potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breasts. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 4 Lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed Green Leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the Sunflower Seeds to a medium heat and fry the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining Lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 4-6 minutes or until slightly thickened. Add the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the Chicken/" title="View all our recipes with Chicken at eCook">Chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!
Potato - 800g
Whole Italian-style Hard Cheese - 60g
Sunflower Seeds - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Lemons - 4
Salad Tomato - 3
Green Leaves - 80g
Willow Creek Cabernet Sauvignon Vinegar - 40ml
Garlic Cloves - 4
De-alcoholised White Wine - 125ml
Pesto Princess Basil Pesto - 60ml
Frequently Asked Questions
What is the preparation time for Zingy Chicken Limone?
The preparation time for Zingy Chicken Limone with caprese-style salad, capers & cheesy potato wedges is between 20 and 35 minutes.
What is the total time required to make Zingy Chicken Limone with caprese-style salad, capers & cheesy potato wedges?
The total time required to make Zingy Chicken Limone with caprese-style salad, capers & cheesy potato wedges is between 40 and 60 minutes.
How many servings does Zingy Chicken Limone provide?
4 servings
What are the main ingredients in Zingy Chicken Limone?
Chicken, De-alcoholised White Wine, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Pesto Princess Basil Pesto, Potato, Salad Tomato, Salad Tomatoes, Sunflower Seeds, Whole Italian-style Hard Cheese, Willow Creek Cabernet Sauvignon Vinegar
What is the nutritional information of Zingy Chicken Limone?
Calories: 636, Carbs: 49 grams, Fat: grams, Protein: 48.2 grams, Sugar: 6.1 grams, Salt: 237 grams
How do I prepare Zingy Chicken Limone?
CHICKY: Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion. WHOLESOME FEASTING: Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef! TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. ZESTY CHICKEN: Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 2 lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender. SALAD: In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside. GOLDEN WEDGES: Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese. LIMONE SAUCE: Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked chicken breasts and coat evenly. Season to taste and set aside.
What should be prepared from my kitchen to make Zingy Chicken Limone?
Chicken, De-alcoholised White Wine, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Pesto Princess Basil Pesto, Potato, Salad Tomato, Salad Tomatoes, Sunflower Seeds, Whole Italian-style Hard Cheese, Willow Creek Cabernet Sauvignon Vinegar
How many calories does Zingy Chicken Limone have?
636 calories
How much fat content does Zingy Chicken Limone have?
grams
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