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Name: Lemon Chicken Breasts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1/4 cup Good Olive Oil; 3 tablespoons Garlic (9 cloves) Minced; 1/3 cup Dry White Wine; 1 tablespoon Grated Lemon Zest (2 Lemons); 2 tablespoons Fresh lemon juice; 1 1/2 teaspoons Dried Oregano; 1 teaspoon Fresh Thyme Leaves Minced; Kosher salt; Ground black pepper; 4 Boneless chicken breasts; 1 Lemon

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INGREDIENTS

1/4 cup Good Olive Oil
3 tablespoons Garlic (9 cloves) ; Minced
1/3 cup Dry White Wine
1 tablespoon Grated Lemon Zest ; (2 Lemons)
2 tablespoons Fresh lemon juice
1 1/2 teaspoons Dried Oregano
1 teaspoon Fresh Thyme Leaves ; Minced
Kosher salt
Ground black pepper
4 Boneless chicken breasts
1 Lemon

Servings

INSTRUCTIONS

Preheat oven to 400 Degrees

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into 9 x 12 baking dish.

Pat the chicken breasts dry and place them skin side up "over" the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon into 8 wedges and tuck them among the pieces of chicken.

Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with pan juices.

NOTES

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Lemon Chicken Breasts

1/4 cup Good Olive Oil
3 tablespoons Garlic (9 cloves) Minced
1/3 cup Dry White Wine
1 tablespoon Grated Lemon Zest (2 Lemons)
2 tablespoons Fresh lemon juice
1 1/2 teaspoons Dried Oregano
1 teaspoon Fresh Thyme Leaves Minced
 Kosher salt
 Ground black pepper
4 Boneless chicken breasts
1 Lemon

Preheat oven to 400 Degrees

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the the garlic to turn brown.  Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt  and pour into 9 x 12 baking dish.

Pat the chicken breasts dry and place them skin side up "over" the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.  Cut the lemon into 8 wedges and tuck them among the pieces of chicken.

Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.  If the chicken isn't browned enough, put it under the broiler for 2 minutes.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.  Sprinkle with salt and serve hot with pan juices.

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Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 4 Servings

Calories: 393
Calories from Fat: 149 (38%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.1g
Cholesterol 136.9mg		42 %
Sodium 193.8mg		7 %
Potassium 668.9mg		18 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 2.9g
Protein 54.9g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 393

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