Baked Lemon-Pepper Chicken
Doug Roese / Lakewinds Natural Foods
Peppery and delicious, and perfect for the coming chill. Substitute white wine for the chicken stock if desired.
yield: 4 servings
Ingredients
4 lg. boneless chicken breasts
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
1 lg. lemon
1 lg. green bell pepper
1 lg. leek, sliced into rings
1 1/2 teaspoons minced garlic
1 cup chicken stock
Instructions
Preheat oven to 400°F
1. Cut lemon into thin wedges and pick out seeds. Gently squeeze them into a small bowl (dont destroy!) and reserve both juice and wedges.
2. Dissolve salt into the lemon juice, add pepper (freshly cracked) and
1 1/2 tablespoons of the olive oil. Add chicken breasts and mix well. Refrigerate for 2 hours.
3. Add the remaining oil to a sauté pan, and quickly brown the chicken breasts and reserve. In same pan, sauté the garlic, leeks, lemons and peppers until starting to brown.
4. Place chicken breasts on top of veggies, pour in hot chicken stock, and bake for 15-20 minutes until done.
5. Serve over rice or noodles with a green salad.