Thursday, March 7, 2013

Lemon Honey Chicken Breasts

I find it amazing the many ways you can prepare a basic protein and completely change it up.  That is what inspires me to try so many new recipes. This chicken recipe was extremely simple to prepare and pretty much cooked itself once placed in the oven.  I used bone-in, skin-on chicken breasts which are getting harder to find these days in many markets.  I had to ask the butcher for some who got it out of their back room.  It always pays to ask your butcher for help.  My sides were buttered egg noodles with a sprinkling of lemon zest and carrots.



Lemon-Honey Chicken Breasts
Makes 2 servings

2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1 teaspoon Canola oil
1/2 teaspoon dry rosemary, crushed
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
dash black pepper
2 chicken breasts, bone-in, skin-on

Preheat oven to 350 degrees.  Combine all ingredients (except chicken) and mix well.  Place chicken breasts, skin side up in casserole, drizzle sauce over chicken.  Place in oven for 20 minutes, baste with sauce.  Bake for another 20 minutes.  Drizzle with sauce in pan when serving.


Recipe adapted from Jillian Michaels

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