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Wednesday, April 27, 2011

Lemon Chicken Breasts

{ Prep Time: 12 mins / Difficulty: Easy / Yields: 4 servings }

4 boneless skin or skinless chicken breasts
1/4 cup extra-virgin olive oil
9 cloves of garlic, diced (about 3 Tbsp)
1 tsp fresh thyme (if you don't have fresh, you can substitute 1/2 tsp dried thyme)
1 1/2 tsp dried oregano
1 Tbsp lemon zest
2 Tbsp lemon juice
1 tsp salt
1/3 cup white wine
2 lemons
kosher salt and ground pepper

1. Sprinkle chicken breasts with salt and pepper and set aside. Pour olive oil in a large saucepan and set heat to medium-high. Once oil is hot (about 2 mins), add the garlic and cook for 60 seconds.
2. Add white wine, lemon juice and zest, oregano, fresh thyme and 1 tsp salt; cook for 2 mins.
3. Pour mixture into an ungreased 13x9" glass baking dish. Place chicken breasts on top of the marinade.
4. Brush breasts with olive oil so they brown up nicely in the oven. Cut one lemon into 6 wedges and place in the dish alongside the chicken breasts.
5. Bake at 400 degrees for 30-40 mins. (After cooking, insert a digital thermometer into the thickest part of the breasts - it should read 165 degrees.)
6. Once chicken measures 165 degrees, remove dish from oven, cover with foil and let stand for 10 mins.
** Serve with couscous, wild rice, pesto linguine; along with a green vegetable: broccoli, green beans, peas, lima beans, etc **

Recipe by Ina Garten

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