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Nutrition Facts

Serving Size 1 (140g)

Recipe makes 4 servings

Calories 168
Calories from Fat 47 (28%)
Amount Per Serving %DV
Total Fat 5.3g 8%
Saturated Fat 2.8g 14%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 78mg 26%
Sodium 395mg 16%
Potassium 334mg 9%
Total Carbohydrate 1.5g 0%
Dietary Fiber 0.2g 0%
Sugars 0.4g
Protein 27.4g 54%

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Lemon Baked Chicken

Recipe #39208 | 45 min | 5 min prep | add private note
PanNan

By: PanNan
Sep 3, 2002

This recipe is from the Betty Crocker 1971 recipe card set. I haven't tried it in a long time. It was posted in response to a recipe request. Betty Crocker was invented by a Minneapolis company, and this recipe was certainly enjoyed there by Betty's fans. Therefore, this recipe's home will the Midwestern U.S. region.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 425.
  2. 2
    Place chicken breasts in ungreased baking pan, 9 X 9 X 2.
  3. 3
    Spread 1 tsp butter on each of the four chicken breasts.
  4. 4
    Sprinkle salt and paprika on the breasts.
  5. 5
    Drizzle all with the lemon juice.
  6. 6
    Bake uncovered 35- 45 minutes or until tender.
  7. 7
    Sprinkle with snipped parsley and serve.

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Featured Reviews for This Recipe

From: KRice, PA

On Sep 18, 2008

Fantastic! I didn't have chicken breast, so I used chicken tenderloins. Only 2 teaspoons of butter (to cut the fat). Extremely flavorful. It is easily the best lemon chicken I have ever had. Moist and delicious. Easily the best chicken I've ever made. Thanks for the recipe.

0 people found this review helpful

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  • From: Becky74

    On Oct 14, 2007

    This is one a my favorite recipes. It's so easy to prepare, looks very elegant, and tastes spectacular!! I always serve this with Uncle Bens original wild rice. I'm getting hungry just thinking about it!! Thanks for submitting!!

    0 people found this review helpful

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    From: Miss Annie

    On Sep 12, 2002

    This is a wonderful dish, and we absolutely loved it. I thought maybe the amount of lemon juice would be little too much, but it really wasn't. I used Hungarian sweet paprika, and dusted the chicken liberally. I used a combination of fresh parsley and fresh chives to sprinkle on while cooking, and a little more just before serving. The dish was very pretty, and very good. The chicken was moist. Thanks PanNan, I will be making this one again.

    7 people found this review helpful

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  • From: evewitch

    On Sep 6, 2003

    I thought this turned out well, but was a bit plain. I didn't think the lemon came through like I expected it to. I did leave the skin on the chicken. (I accidentally forgot to add the parsley.)

    2 people found this review helpful

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  • Read all 17 reviews

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