If you’re looking for a wonderful boneless, skinless, lemon pepper chicken recipe this is the ticket!
Check out what my pals over at Group Recipes had to say about this awesome recipe:
This is a very simple yet flavorful and juicy way to cook boneless skinless chicken breasts. Sorry groupies, when it came out of the oven it smelled and looked so good that I totally forgot to take a picture before we started plating.
I can totally understand! This chicken smelled so good while it was cooking I wanted to grab it out of the oven and start gnawing on it like a cavewoman.
Ingredients
4-6 boneless skinless Tyson chicken breasts
1 large lemon
Freshly ground black pepper
Morton salt
McCormick garlic powder
Onion powder
Pam cooking spray
Instructions
Trim the fat and rinse the chicken breasts with cold water.
Pat the chicken dry with paper towels and put on a large plate skin side down.
Pierce the chicken several times with a small knife while the chicken is on the plate.
Add the zest of ½ the lemon and then the juice of ½ the lemon to the chicken.
Sprinkle on the chicken (to taste) the black pepper, salt, garlic powder and onion powder.
Turn the chicken over and repeat the lemon and seasoning steps.
Cover the chicken with aluminum foil, refrigerate and marinate the chicken about an hour.
Remove from the refrigerator and let come to room temperature for about ½ an hour. (Covered)
Preheat oven to 350 degrees F.
Lightly spray an oven-safe Pyrex dish with PAM.
Arrange the chicken in the Pyrex dish.
Place into oven and bake uncovered for 20 to 30 minutes, or until juices run clear or the internal temp is about 150-160 degrees F.
Remove from oven and cover with aluminum foil.
Let rest for about 10 minutes.
Spoon juices over chicken and serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I love serving this delicious chicken with mashed potatoes and green beans. Yum!
Thank you to Group Recipes for this great recipe.
