This post is going to be short. Like super short. Why, you ask? Because I don't really care for chicken all that much, so the less time I have to look at these pictures the better (sorry!).I made this recipe for dinner one night last week. I took one bite (you know, so I could describe it on the blog) and gave the rest to my husband. He liked it. : ) I served it alongside a cheddar cabbage gratin, which I loved way more than the chicken (although the chicken was good, for chicken). Here's the cheddar cabbage gratin recipe, too!
Lemon-Honey Chicken
From the Honey Board
Makes 4 servings
- 1/4 cup honey
- 1/4 cup lemon juice
- 2 teaspoons vegetable oil
- 1 teaspoon rosemary, crushed
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 (3-1/2 to 4 oz. each) boneless, skinless chicken breasts
Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow baking dish. Broil chicken 5 minutes, brush with pan drippings, turn and broil 5 minutes longer or until juices run clear. If desired, bring marinade to a boil; simmer 2 minutes. Strain hot marinade over chicken. **I did not broil mine; instead, I baked it in the oven at 375 for about 30 minutes (maybe more, maybe less...)
Review:
Well, now you know how I feel about chicken (and most meat in general, really), but all that aside, this recipe was not bad for a quick mid-week dinner. It came together easily, is healthy, and doesn't require many ingredients. I would recommend it to you if you are looking to make chicken. : )
Jessica's next secret ingredient is Italian dressing!!
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