Lion House Chicken

Over the last week, I’ve taken the opportunity to educate my children in a subject they will sadly never learn about in school. It is topic close to my heart and one to which I am indebted to share my knowledge. I hope to open your eyes as well to this sacred institution: 1980’s music.

lion house chicken recipe

You see, this week I’ve been redecorating my bedroom and while working hard, I’ve had a favorite online radio stationĀ blaring. All 80’s, all the time. To me, music is as powerful a memory as smell and taste. Play me a song and I can relive where I was, who I was with, my emotions at the time, how big my bangs were and the color of my pants that were tucked into my socks. Here are just of few of the songs that define those years for me so click and take a listen. I would share the memories that go along with those songs, but I don’t think my hubby would appreciate me reliving memories that don’t include him šŸ™‚

Mr. Mister “Kyrie”

Phil Collins “Separate Lives”

Chicago “Hard Habit to Break”

Janet Jackson “Rhythm Nation”

U2 “Pride, In the Name of Love”

Lion House Chicken Supreme

Since I have been so completely involved in my bedroom redo all week (which coincidentally had been 80’s slate blue), I’ve needed quick and easy meals. The lion house chicken recipe is extremely quick and easy. The chicken is moist, tender and very kid friendly. The only downfall is the fact that it has to sit overnight in the marinade, but a bit of menu planning solves that in a pinch.

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Lion House Chicken

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Ingredients

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  • 1 1/2 C plain nonfat yogurt
  • 1/4 C fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp celery seed
  • 1/2 tsp paprika
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 pounds boneless, skinless chicken breasts
  • 2 C Italian style bread crumbs

Instructions

  1. Mix together first seven ingredientsĀ  in a closable plastic container.
  2. Rinse off the chicken and pat dry with paper towels.
  3. Put the chicken into the yogurt mixture and be sure each piece is covered and completely submerged. Cover tightly and refrigerate overnight.
  4. Preheat oven to 350.
  5. Remove chicken from yogurt and dredge in the bread crumbs.
  6. Place on a greased pan and bake for 45 minutes, until juices run clear.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1/8th
  • Calories: 253
  • Sugar: 5g
  • Sodium: 721mg
  • Fat: 4g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 71mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

cookingsherri
16 years ago

We had this for sunday dinner and I heartily approve of this recipe. With a little advance planning (thawing the chicken, let sit in mixture overnight) it was easy and looked and tasted so nice. We had green beans and corn for a truly southern style meal.

carole
9 years ago

Wondering why there is no “print” on your recipes.

Carole
9 years ago

Most of them do, but these older recipes from my first few years of blogging don’t. Sorry!

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