Olive oil spray
2 teaspoons garlic powder
2 teaspoons lemon pepper seasoning blend, or to taste
1/2 teaspoon seasoned salt
6 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 cup lemon juice, preferably fresh-squeezed (4 to 5 lemons)
6 slices lemon
I Can’t Believe It’s Not Butter!® spray
DIRECTIONS
Preheat the oven to 400°F. Lightly mist an 8” x 8” glass or nonstick baking dish with oil spray.
In a small bowl, combine the garlic powder, 2 teaspoons (or to taste) lemon pepper, and seasoned salt. Mix to blend.
Place the chicken on a large plate or platter. Rub the seasoning mixture evenly over the chicken. Cover with plastic wrap.
Refrigerate for 15 minutes for the seasonings to flavor the chicken.
Place a large nonstick skillet over high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Place the chicken in the pan. Cook for 2 to 3 minutes per side, or until browned. Place the chicken, smooth sides up and not overlapping, to the reserved baking dish. Spray each breast with 2 spritzes of I Can’t Believe It’s Not Butter! spray. Pour the juice over the chicken. Top each breast with a lemon slice.
Bake for 21 to 24 minutes, or until no longer pink and the juices run clear. Remove from the oven. Baste with the pan juices. Let stand for 5 minutes before serving.
Yield: 8 Servings; Serving = 3 oz chicken
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