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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
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
Ingredients
- 4 skinless chicken breast halves (with bones)
- 4 teaspoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh snipped parsley
Directions
1
Heat oven to 425.2
Place chicken breasts in ungreased baking pan, 9 X 9 X 2.3
Spread 1 tsp butter on each of the four chicken breasts.4
Sprinkle salt and paprika on the breasts.5
Drizzle all with the lemon juice.6
Bake uncovered 35- 45 minutes or until tender.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.
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!!
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.
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.)
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