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Hi...
I made this chicken last night and it was delicious! Even though I thought the chicken may be a little dry because it cooked for an hour...it wasn't at all. It was very tender and juicy.
I served it with sesame sugar snap peas and fresh peaches with cottage cheese. Great meal!!
Enjoy!
hugs,
peg
Baked Lemonade Chicken Breasts
6 oz. can frozen lemonade concentrate
1 cup water
2-1/2 lbs. boneless, skinless chicken breasts
1/4 cup flour
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup vegetable oil
2 Tbs. butter, melted
Heat oven to 350. Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hours, turning chicken occasionally.
Drain chicken and reserve liquid. Mix together the flour, salt and
pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over
moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes.
About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot.
Makes 4 servings.
Recipe Source: ALIA Cooking Corner yahoo group, submitted by Tracy Rhodes.
I made this chicken last night and it was delicious! Even though I thought the chicken may be a little dry because it cooked for an hour...it wasn't at all. It was very tender and juicy.
I served it with sesame sugar snap peas and fresh peaches with cottage cheese. Great meal!!
Enjoy!
hugs,
peg
Baked Lemonade Chicken Breasts
6 oz. can frozen lemonade concentrate
1 cup water
2-1/2 lbs. boneless, skinless chicken breasts
1/4 cup flour
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup vegetable oil
2 Tbs. butter, melted
Heat oven to 350. Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hours, turning chicken occasionally.
Drain chicken and reserve liquid. Mix together the flour, salt and
pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over
moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes.
About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot.
Makes 4 servings.
Recipe Source: ALIA Cooking Corner yahoo group, submitted by Tracy Rhodes.