Garlic Lemon Chicken Breasts

From: WiGal

On Feb 7, 2009

I made this based on cooks4_6 recommendation for the Top Favorites of 2008 game. Delicious, moist, and easy! Next time I will use more lemon juice plus a bit of zest, too. I feel that the garlic is a bit much and will reduce it. DH grilled them 10 minutes per side and that was not enough so we then put them into a 450 degree oven for an additional 15 minutes. Thank you Engrossed for sharing. Made for Top Favorites of 2008!

From: bluemoon downunder

On Aug 26, 2008

WOW: what a recipe! 'For garlic lovers only!' Engrossed advised. Ah, a recipe for me! Also very lemony: a double plus, for me! And SO quick to prepare, making it a great week-night recipe that's suitable for even the most special of dinner guests. I usually used skinless chicken breasts, but I happily made this with the skin on, so I could have some magic pockets to stuff! One cannot play the virtuous low-fat game every night, and in view of how delicious this was - just LOVED the underskin stuffing - this was relatively low-fat. I followed Brenda's advice - her photographs were just SO inspirational - and doubled the lemon butter sauce, which was indeed superb. I really recommend doing that. I made this for All New Zaar Cookbooks Tag, and know that I'll make it again. Thanks for sharing this fabulous recipe, Engrossed.

From: Brenda.

On Dec 31, 2006

This was very easy to prepare and delicious. I used bone in split breasts, and baked them at 350 for 10 minutes before broiling them as they were quite large. The lemon butter sauce is wonderful and I would double it next time. I personally would have liked a bit more lemon juice in the sauce as well. All in all this is a recipe I would make again for both ease and taste. DH thought the garlic was a bit much, but I would not change the amount as I love garlic. Thanks for sharing. Nick's Mom

From: Juenessa

On Jan 21, 2007

I have to say that I was a little afraid of that much garlic in a recipe, but it is wonderful! The grocery store was out of chicken breasts with skin on, so I just used boneless/skinless chicken breasts. I grilled the breasts first, made the sauce, and as another reviewer did poured the sauce over the chicken. You are right Engrossed, I can see how the fresh squeezed lemon juice and fresh garlic really make a big difference in the taste of this dish. The chicken was so beautiful, I felt like I was eating at a gourmet restaurant. Thanks so much!