Ingredients
-
1
-
4
-
1/2
-
1/2
-
2
-
3
-
2
-
2
-
1
-
1/2
-
1/2
-
1 1/2
-
1/2
-
1/4
-
1/2
Directions
Lex’s Lite Roast Chicken Breasts, This is an attempt to lighten up the original Recipe#257759 Instead of using a whole chicken, chicken breasts were substituted to give the essence of the original without all the calories , This is an attempt to lighten up the original Recipe#257759 Instead of using a whole chicken, chicken breasts were substituted to give the essence of the original without all the calories
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Rinse and Pat Dry the Chicken Breasts. Season With Salt and Pepper. |
|
3
Done
|
Heat 1 Teaspoon Olive Oil Until Hot but not Smoking. Saute the Chicken Breasts Until Golden. Remove from Pan, Set Aside Covered to Keep Warm. |
|
4
Done
|
Add 2 Tablespoons Olive Oil to Saute Pan and Heat. Saute Onions and Celery Over Medium Heat For About 10 Minutes; Stirring Occasionally. If Onions Begin to Look Dry, Sprinkle With a Few Tablespoons of Chicken Broth, as Needed. |
|
5
Done
|
Add Zest, Garlic, Thyme, Red Pepper, Salt and Fresh Pepper. Continue to Saute Until Onions and Celery and Soft and Translucent, About 5 More Minutes; Remove from Heat. Stir in Parsley and Set Aside. |
|
6
Done
|
Prepare Roasting Pan With Cooking Spray. |
|
7
Done
|
Layer Bread, Onion Mixture, Then Chicken in the Pan. Mix Fresh Lemon Juice and Chicken Broth and Pour Over Chicken Breasts. |
|
8
Done
|
Cover the Pan With Foil and Roast For 20 Minutes. Uncover Pan and Continue Roasting Until the Chicken Reaches 160-165f (5-10 Minutes Longer). Check For Doneness. |
|
9
Done
|
Remove from Oven, Loosely Cover and Let Rest For 5 Minutes. |
|
10
Done
|
to Serve, Spoon Some Bread and Vegetables Onto Each Plate and Top With Chicken Breasts. |
