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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
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My sister Cathy gave me this recipe to try - I'm glad I did because it's a keeper. The lemon and herbs give the chicken a delicious flavor and the baking in broth helps to keep the chicken moist. *Allow at least an hour to marinate* Preparation time includes 1 hour for marinating. Ingredients:
1 lemon |
6 boneless skinless chicken breasts |
2 garlic cloves, minced |
3/4 teaspoon dried rosemary, crushed |
2 teaspoons fresh thyme, minced |
2 tablespoons olive oil |
nonstick cooking spray or oil |
3/4 cup chicken broth |
1/4 teaspoon kosher salt |
fresh ground black pepper |
1/2 cup fresh breadcrumb |
1 tablespoon fresh parsley, minced |
2 teaspoons fresh thyme, minced |
1 tablespoon capers, drained |
2 teaspoons lemon zest |
2 tablespoons olive oil |
Directions:
1. Zest the lemon, mince 2 teaspoons and set aside.
2. Juice the lemon and reserve 1 tablespoon.
3. Put the chicken in a dish and sprinkle with garlic, rosemary, and thyme.
4. Whisk together lemon juice and 2 tablespoons olive oil. Pour over chicken, cover and marinate at room temperature for 1 hour or refrigerate up to 24 hours.
5. Preheat the oven to 350 degrees.
6. Ligtly spray or oil a 9X13 inch baking dish.
7. Place the chicken in the dish and pour the chicken broth around it.
8. Sprinkle with salt and pepper.
9. Bake for 20 minutes.
10. While chicken is baking, combine bread crumbs, parsley, thyme, capers, and lemon zest. Drizzle with olive oil and toss until the crumbs have absorbed the oil.
11. Remove baking dish from oven.
12. Drain broth into a small saucepan and save to use later.
13. Spoon the topping evenly over the chicken and continue baking for 20 minutes or until just cooked through.
14. If topping needs more browning, place under hot broiler until browned.
15. Boil the reserved broth until reduced to about 3 tablespoons.
16. Transfer chicken to plates and drizzle a little of the reduced broth around it.
17. Serve immediately and enjoy!
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