Thursday, March 4, 2010

Lemon Chicken

This is more of a method than a recipe. In this case I refer to four servings, but you can add or subtract at will. If you love a particular ingredient, use more. Hate it? Use less. You can also add veggies if you like - zuchinni and sliced onion is divine when it's included in this particular recipe. Use red onion and the colors are just beautiful. If you're a fan of piccata, toss in a few capers as well.

You'll need:

4 boneless, skinless chicken breasts

4 large lemons

4 small prigs fresh rosemary

2 cloves garlic, minced

salt and pepper

1 tsp butter

4 squares of aluminum foil or parchment paper

1. Preheat oven to 350F.
2. Use the butter to grease the interior of each sheet of aluminum foil. You only need to butter where the chicken will touch on the bottom.
3. Lay one chicken breast in the center of each square of aluminum foil. Salt and pepper both sides of the chicken.
4. Slice each lemon in half, squeezing the juice of one half evenly over each breast. Slice the second half very thinly, covering each breast with a few slices.This is pretty lemony - makes it really sing. If you want less, use just a half a lemon per breast.
5. Top the lemon slices with a sprig of rosemary. Sprinkle with the minced garlic.
6. Pull the edges of the foil up over the chicken and roll the, squeezing to seal each packet. If using parchment, gather the edges up top, and tie off with a little kitchen twine. This makes a really pretty 'purse' - great presentation.
7. Bake for 45 minutes in a 350F oven. Allow each packet to rest for five minutes before you open it.

A note - 45 minutes works really well if you have really fat chicken breasts. If yours are thinner, or if you are using fish, cut the cooking time to 30 minutes. If they are super thin, go to 20.

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