Tag Archives: No Salt Lemon Pepper

Oven-Fried Lemon Pepper Chicken Breasts

Posted on February 21, 2012 | Leave a comment

I love using panko bread crumbs to make “fried” dishes in the oven.  What makes the crispy panko taste even better is great seasoning, No-Salt Lemon Pepper does just the trick.  This chicken is crispy, juicy and bursting with just the right amount of flavor. 

For this recipe you will need:

  • 1 egg, lightly beaten
  • 2 Tbsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning, divided
  • 1 cup panko bread crumbs
  • 4 boneless, skinless chicken breasts (4-6 oz. each), pounded to ½-inch thickness
  • 2 Tbsp. all-purpose flour
  • Cooking oil spray
  • Salt to taste

Preheat oven to 375°F. In small shallow bowl, beat egg with 1 tablespoon of No-Salt Lemon Pepper; set aside.

Combine remaining seasoning with bread crumbs.

Salt chicken to taste.  Dredge chicken breasts in flour, patting off excess. Dip into seasoned egg mixture, then into seasoned crumbs, coating completely. 

Place coated chicken breasts onto lightly greased baking sheet. Drizzle with olive oil or dot with butter.

Bake 18-20 minutes or until golden brown and chicken is no longer pink (internal temperature reaches 170°F).

Serve chicken with a starch and vegetable or over cooked pasta, if desired. 

Best,

            Victoria

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Posted in Poultry, Recipes

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Lemon Pepper Salmon Wrapped in Phyllo

Posted on February 14, 2012 | Leave a comment

Working with Phyllo dough can seem like a daunting task but this recipe is actually quite simple.  The crunchy Phyllo dough seals in a lot of flavor and moisture in the salmon making for a light, airy and delicious dish. 

For this recipe you will need:

  • 12 sheets (9 x 14 inches) thawed, frozen phyllo dough
  • ¼ cup (4 Tbsp.) unsalted butter, melted
  • 4 tsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning
  • 4 skinless salmon filets (4-6 oz. each), about 1½-inches thick

Preheat oven to 400°F. Lay one sheet of Phyllo on cutting board. Lightly brush with melted butter. Place second sheet of Phyllo over first. Repeat with third layer.

Sprinkle one salmon filet on all sides with 1 teaspoon No-Salt Lemon Pepper. Place salmon onto Phyllo- stack 2 inches from bottom of short edge.

Fold long sides of Phyllo toward center and roll salmon in Phyllo from bottom to top.

Place into baking pan with seam-side down. Repeat with remaining salmon.

Brush tops of Phyllo bundles with remaining butter. Slice top of each bundle lengthwise to open up slightly and allow steam to escape.

Bake 12-15 minutes or until golden brown and salmon is cooked through (internal temperature should reach 130°F).

Best,

            Victoria

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Posted in Recipes, Seafood

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Lemon Pepper Baked Haddock

Posted on February 9, 2012 | Leave a comment

This is such a delicious and easy way to cook Haddock.  This white fish is lightly breaded and has a perfectly balanced flavor from the zesty lemon and subtlety spicy pepper in this seasoning blend.    You can use our no salt or regular lemon pepper seasonings with this recipe depending on your preference. 

For this recipe you will need:

Preheat oven to 350°.  Place fish fillets into a shallow buttered baking pan.  Sprinkle wine all over the fish. 

Combine the bread crumbs with Victoria Taylor’s Lemon Pepper Seasoning and mix well.  Spread this mixture over the top of the fillets and scatter the butter on top. 

Bake in the oven for 15 to 20 minutes until fish is opaque throughout.  Serve immediately.

Best,

            Victoria

 

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