Rosemary Lemon Chicken Meal - Kraft Recipes Top
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Rosemary Lemon Chicken Meal

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Make It

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  • Heat oven to 350 degrees; spray 9X13-inch glass pan with spray. Using kitchen shears, cut any visible fat or skin from chicken breasts, spray each individually with cooking spray and set aside on plate. Spritz pan with cooking spray.
  • Lay one layer of lemon slices on bottom of baking dish and dust with rosemary. Dash sea salt and lemon pepper over lemon and 1/2 tsp. rosemary. Place chicken breasts in a single layer on seasoned lemons. Top chicken with remaining lemon slices and squeeze quartered lemons over top. Dust with remaining rosemary, lemon pepper and onion powder.
  • Bake at 350 for 15 minutes. Remove dish from oven- chicken will not be fully cooked. Turn breasts with tongs: drizzle cilantro-olive oil over top. Dust with remaining lemon pepper, onion powder, sea salt and dried parsley.
  • Bake at 350 for 15 minutes, until juices run clear when chicken is cut into. Remove from oven and allow to rest and cool for 10 minutes before serving with fresh thick Roma tomato slices (seasoned with basil), fresh spinach-and-minced (or shredded) carrot salad (drizzled with cilantro-olive oil and balsamic vinegar), and a full-bodied Chardonnay.

Special Equipment Needed


Wash hands, counter, knives, and boards thoroughly when handling chicken. For sides: slice tomatoes thick and season with basil, sea salt if desired: refrigerate for 30 minutes to blend flavors. Grill if desired. Use baby spinach and fresh carrots that you mince or shred yourself for the sweetest flavor. As a graduate student working in this realm, comments are always welcome when rating this recipe and suggestions. Thank You.

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