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Lemon Rosemary Chicken

A home-style Lemon Rosemary Chicken made with Skinless Boneless Chicken Breasts, Lemons, Unbleached White Flour, Paprika, and Salt. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 2
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1 tsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Juice the lemons, strain to remove seeds, and pour the juice over the chicken.

2. 2

   Cover with plastic wrap and store in the refrigerator for a minimum of 4 hrs and a maximum of 12.

3. 3

   Remove the chicken from the bowl and discard the lemon juice.

4. 4

   Put the flour, paprika, salt and pepper in a plastic bag and shake to mix.

5. 5

   Add chicken, one piece at a time, and shake until well coated with flour.

6. 6

   Place chicken in a baking pan or oven-proof casserole and bake in a preheated 375F oven for 20 min.

7. 7

   Remove the baking pan from the oven, pour in the combined chicken stock, malt syrup and rosemary, and return to the oven.

8. 8

   Bake for another 15 min.

9. 9

   If a sauce is desired, place the chicken on a warm plate, put the baking pan with juices on the stove top, and boil at a high heat for about 4 min, stirring frequently, until the volume is reduced by half.

10. 10

    Pour over the chicken and serve.

11. 11

    This has wonderful flavor and didn't take that much prep time.

12. 12

    NOTES: Cal 144.1g

13. 13

    Total Fat 1.7g

14. 14

    Sat Fat 0.4g

15. 15

    Carb 13.7g

16. 16

    Fib 0.4g

17. 17

    Pro 21.1g

18. 18

    Sod 229mg

19. 19

    CFF 9.8%