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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 | 13% | |
| Monounsaturated Fat 1.4g | ||
| 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: Chef #1124609
On Feb 27, 2009
My chicken ended up smelling and tasting a little bit like fish? This wasn't my favorite recipe but it was pretty good.
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: Stacky5
On Sep 6, 2006
This was so tasty! We all loved it — and we all felt healthy eating it too. I used boneless, skinless chicken breasts and cooked it for 40 minutes. The buttery lemon sauce that it made was so good, not overpowering, subtle and yummy! The kids came back for more and we had no leftovers. This is an easy to prepare recipe that is definitely a keeper in my family! Thanks so much for posting this delicious recipe!
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