Chicken Burgers With Cilantro And Lemon Recipes

LEMON CILANTRO CHICKEN

Lemon Cilantro Chicken image

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

Steps:

In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

CHICKEN BURGERS WITH LEMON

Chicken Burgers with Lemon image

Make and share this Chicken Burgers with Lemon recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken breast, skinned and boned,grid to a mince or buy ready ground chicken
1 cup breadcrumbs
1/2 cup plain yogurt
1 egg, lightly beaten
1/3 cup parsley, chopped
salt and pepper
1 teaspoon chervil
1 teaspoon tarragon
1/2 teaspoon thyme
3 tablespoons butter or 3 tablespoons oil
1/2 cup dry white wine
1/4 cup fresh lemon juice

Steps:

Combine bread crumbs and yogurt, let stand for a few minutes.
Combine chicken, yogurt mixture and egg.
Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme.
Shape into 6 large patties (about 1 1/2" thick).
In a skillet heat butter (oil) over medium high heat.
Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter.
Pour off excess fat and add wine& lemon juice.
Scrape the brown bits from the pan.
Bring to a boil and cook until reduced to about 1/4 cup.
Add remaining parsley pour over the burgers.
Serve hot or cold.

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