| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast, boned and skinned |
| 2 1/2 |
|
Lemons, juiced |
| 2 |
tb |
Margarine |
| 1 |
tb |
Olive oil |
| 1 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Lemon peel, grated |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Fresh lemon juice plus |
| 2 |
tb |
Water |
| 2 |
|
Lemons, sliced thin |
INSTRUCTIONS
Place chicken in a bowl or casserole. Cover with lemon juice and marinate
in refrigerator for several hours or overnight, turning chicken
periodically. Preheat oven to 450F Put margarine and olive oil in a shallow
baking pan and place in over until margarine melts (about 5 minutes).
Meanwhile, combine flour, salt, paprika, and pepper in plastic bag. Remove
chicken breasts from marinade and coat each with flour by shaking it in the
plastic bag. Remove baking pan from oven and lower heat to 350F. Place
chicken in the baking pan in a single layer. Either peel the yellow zest
from two lemons and chop it fine with the brown sugar in your food
processor, or grate the zest and mix it with the brown sugar. Sprinkle the
lemon zest-sugar mixture evenly over chicken. Put 1 lemon slice on each
chicken breast and bake chicken for 35 minutes or until it is cooked
through.
Notes: A delicate blending of tart and sweet, Lemon Chicken can't help but
become one of your most popular family or company dishes.
Per serving: 5008 Calories; 253g Fat (45% calories from fat); 503g Protein;
188g Carbohydrate; 1483mg Cholesterol; 3890mg Sodium
Posted to EAT-L Digest 08 Sep 96
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Mon, 9 Sep 1996 10:28:09 +0100
A Message from our Provider:
“To ignore our Creator is the height of selfishness”