baked lemon chicken


baked lemon chicken

In a small bowl whisk together Chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper. Pour sauce over chicken. Bake 20-30 minutes (close to 20 for small chicken breasts, close to 30 for larger) till chicken is cooked through. I think everyone likes it


1 pound skinless boneless chicken breast halves (4
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) — if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce — (recipe follows)
Chopped green onions and lemon slices

1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic — finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water


Procedures: Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add

chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450?.

Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken

from egg white mixture; discard mixture. Mix flour, baking soda and red

pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake

to coat chicken. Place chicken on cookie sheet; spray with cooking spray

about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer

pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese

Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into

about 5 slices. Pour sauce over chicken. Garnish with green onion and

lemon slices.




Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic

and salt to boiling in 1-quart saucepan, stirring occasionally. Mix

cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds

or until thickened. Serve warm, or cover and refrigerate up to 2 weeks”

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