TENDER LEMON CHICKEN
4 boneless chicken breast halves
1/3 cup fresh lemon juice
¼ cup olive oil
1 Tbsp Dijon mustard
2 large cloves garlic (finely chopped)
2 Tbsp red bell pepper (finely chopped)
½ tsp salt
¼ tsp ground black pepper
1. In medium bowl, mix lemon juice, olive oil, mustard,
garlic, bell pepper, salt and pepper.
2. Place chicken in bowl and marinate for at least 20
minutes, refrigerated.
3. Preheat oven for 3 minutes at 425°F.
4. Arrange chicken on shallow bake pan. Pour about ¼ cup
of marinate over chicken.
5. Place bake pan on short rack and bake at 400°F f or 10
to 15 minutes.
6. Garnish with lemon slices.
Makes 4 servings.
ROAST CHICKEN
1 whole chicken (approx. 4 lbs)
2 Tbsp soy sauce
2 Tbsp cooking wine
1 Tbsp garlic (minced)
2 tsp salt
1 tsp sugar
1 tsp ginger (minced)
1 tsp sesame oil
1. Mix soy sauce, cooking wine, garlic, salt, sugar, ginger,
and sesame oil.
2. Marinate chicken in mixture for at least one hour,
refrigerated.
3. Preheat oven for 3 minutes at 350°F.
4. Roast chicken at 325°F for 30~35 minutes.
Makes 4 servings.
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