Lemon Baked Chicken
Time: 50 minutes
Equipment: French chef knife, Cutting Board, 10-inch Chef Pan, 1-quart stainless Mixing Bowl
- 4 chicken breast halves, skinless
- 3 tablespoon fresh squeezed lemon juice
- 2 tablespoons water
- ¼ teaspoon onion powder
- ¼ teaspoon marjoram leaves
- ¼ teaspoon sea salt or kosher salt
- ¼ teaspoon paprika
- 1 tablespoon fresh parsley, chopped
Preheat the 10-inch Chef Pan over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness.
In the small Mixing Bowl, combine all other ingredients, except parsley, and pour over browned chicken. Cover with the vent closed, reduce to low-heat, and simmer 30 minutes.
To Serve: Remove the chicken to individual serving plates, garnish with parsley, and serve with lemon and orange slices. An excellent compliment to this recipe, snow peas with toasted sesame seeds
NUTRITIONAL BREAKDOWN PER SERVING: Calories 298; Fat Grams 6; Carbohydrate Grams 4; Protein Grams 54; Cholesterol mg 146; Sodium mg 261.
THE POINT SYSTEM: Calorie Points 4; Protein Points 7; Fat Grams 6; Sodium Points 11; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 15.