Tuesday, July 19, 2011

Great recipe

I probably eat too much chicken, but that's because I love it. I also love this recipe, which combines two of my favorite things: chicken and lemons. It is a remake of a recipe my mom made all the time. Mine has no added fat, which makes it a dieter's delight.

Roasted lemons3 medium lemons, thinly sliced and seeded
1 teaspoon reduced-sodium chicken broth

4 boneless, skinless chicken breast halves, trimmed
1/8 teaspoon cayenne pepper
1 teaspoon cumin
1 1/4 cups reduced-sodium chicken broth
3 tablespoons chopped fresh parsley, divided

Roasted lemons: Preheat oven to 325 degrees. Line a baking sheet with parchment paper and arrange lemon slices on it in a single layer. Brush the lemon slices with 1 teaspoon chicken broth. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

Pound chicken breasts with a mallet until it is about 1/2 an inch thick. Place in large saute pan.

Mix cayenne and cumin and sprinkle on chicken.

Add broth and bring to a boil. Boil about 8 minutes, turning chicken halfway through cooking. Add the roasted lemons and the parsley. Simmer until chicken is cooked through, about 2 minutes. Transfer to a platter.

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