Ingredients
-
4
-
4
-
1/2
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Lemon Baked Chicken, This recipe is from the Betty Crocker 1971 recipe card set. I haven’t tried it in a long time. It was posted in response to a recipe request. Betty Crocker was invented by a Minneapolis company, and this recipe was certainly enjoyed there by Betty’s fans. Therefore, this recipe’s home will the Midwestern U.S. region., My boys asked for this to go on the rotation! It is a winner! The only change I made was I replaced the butter with mayonnaise because I was out of butter. I whisked together the mayo and the lemon juice added garlic salt and pepper soaked the chicken in the mixture about 10 minutes, then arranged the chicken pieces in a baking dish. Sprinkled on the paprika for color and popped it in the oven. Served with couscous and green beans, it was gobbled up before I could snap a picture. I can see making this again and again, maybe changing out the garlic and lemon for ranch and rosemary seasonings…, My boys asked for this to go on the rotation! It is a winner! The only change I made was I replaced the butter with mayonnaise because I was out of butter. I whisked together the mayo and the lemon juice added garlic salt and pepper soaked the chicken in the mixture about 10 minutes, then arranged the chicken pieces in a baking dish. Sprinkled on the paprika for color and popped it in the oven. Served with couscous and green beans, it was gobbled up before I could snap a picture. I can see making this again and again, maybe changing out the garlic and lemon for ranch and rosemary seasonings…
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Steps
|
1
Done
|
Heat Oven to 425. |
|
2
Done
|
Place Chicken Breasts in Ungreased Baking Pan, 9 X 9 X 2. |
|
3
Done
|
Spread 1 Tsp Butter on Each of the Four Chicken Breasts. |
|
4
Done
|
Sprinkle Salt and Paprika on the Breasts. |
|
5
Done
|
Drizzle All With the Lemon Juice. |
|
6
Done
|
Bake Uncovered 35- 45 Minutes or Until Tender. |
|
7
Done
|
Sprinkle With Snipped Parsley and Serve. |
