Used Italian herb mix instead of simple salt & pepper. Followed the time and temperature guidelines and came out with moist & sweet, well cooked chicken. Made extra of the butter-honey sauce to serve over rice and broccoli, though next time we'll be using less honey and adding a bit of lemon juice. Might also try it with salmon sometime, too.
Honey-and-Lemon Baked Chicken
Yield: 4 Servings
Cost per Serving: $1.23
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- 4 (4 oz.) boneless, skinless chicken breast halves
- 2 tablespoons unsalted butter
- 2 tablespoons honey, preferably dark
- Salt and pepper
- 1 lemon, scrubbed clean, halved lengthwise and thinly sliced
- 1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary leaves
- Preheat oven to 375°F. Place a chicken breast half between two sheets of wax paper. Using a meat pounder, rolling pin or bottom of a small skillet, gently pound chicken until evenly flattened. Repeat with remaining chicken.
- Melt butter with honey in a small saucepan over medium-low heat. Stir until smooth and blended.
- Arrange chicken in a baking dish large enough to hold it in a single layer. Season with salt and pepper. Pour warmed honey mixture over chicken and place lemon slices on top.
- Cover baking dish loosely with foil and bake until chicken is opaque and firm to touch, about 20 minutes.
- Spoon juices from bottom of baking dish over chicken and lemon several times. Sprinkle chicken with rosemary.
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