Lemon Pepper Chicken Bake

Lemon Pepper Chicken Bake

Ingredients:
4 boneless, skinless chicken breasts
2 Tablespoons soy sauce
1 Tablespoon butter or margarine, melted
3 Tablespoons lemon juice
1 teaspoon lemon zest (substitute lemon pepper)
1 teaspoon honey
½ teaspoon black pepper
1 teaspoon dried thyme (substitute Italian Seasoning)

1. Preheat oven to 375 f
2. Combine soy sauce, melted butter, lemon juice, honey, pepper, seasoning.
3. Lightly coat baking dish with non-stick spray
4. Arrange frozen chicken in dish (I lightly flour and pan sauté first)
5. Spoon mixture over, cover loosely with foil, bake 25 min.
6. Turn each piece over, baste well, and continue to cook until done.

I use the flash frozen chicken breast tenders so ignore where it says “4 chicken breasts”. I generally allow 3 pieces per person and the sauce recipe above is adequate for 9 pieces. Last night I used the entire bag of chicken and tripled the sauce recipe.

I dust the chicken pieces in flour and quickly brown them a bit in some oil, and then transfer to a baking dish coated with PAM. (I know, higher in fat and calories, but it tastes a lot better!)