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Lemon Chicken

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 lemons
  • 2 clove garlic (I use pre-minced garlic in a jar. You will need 2 tablespoons)
  • 1 swirl around the skillet-extra virgin olive oil and enough to splash
  • 4 pieces boneless skinless chicken breasts, thawed
make it
Cut lemons in halves. Mince the garlic. Pour extra virgin olive oil about 1 swirl around deep skillet. On medium heat add 1/2 of minced garlic. Place chicken breasts in the skillet. Splash a little more olive oil on top of chicken. Add remaining garlic. Squeeze out lemon juices from lemons on top of chicken. DO NOT THROW OUT THOSE LEMONS! Place used lemon halves, cut side down on top of chicken and cover.

Allow to cook on Med-Low for 15 minutes, turning once half way until chicken is cooked on the outside.

Remove chicken and lemons. Place chicken horizontally on cutting board. Cut into 1/2 pieces and return to skillet. Cook cut chicken thoroughly.
No Prep, just defrost chicken!

I usually make this with instant white rice and canned corn. It's quick and easy.
Here's a great tip for those used lemon slices...cut into small pieces and put in disposal and run hot water. It makes your kitchen smell lemon fresh!
Average Rating  (1)
Rated  by Yolanda Dutton on 4/14/2004 This was an extremely easy recipe to follow. I used boneless, skinless chicken breasts and left them whole. I also sprinkled them with paprika to give them color.
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