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Succulent Chicken Breast
Succulent Chicken Breast
Preheat oven to 180ºC.
Cut 5 whole chicken breast fillets in half and arrange in a single layer on a flat baking dish.
Melt 125g salted butter, mix with 1 tablespoon lemon juice and brush over fillets.
Cover dish with alfoil and cook for 15 minutes or until juices run clear.
Transfer to serving dish.
Variation: Mix melted butter with 1 teaspoon dried parsley, ¼ teaspoon dried rosemary and ¼ teaspoon dried thyme before brushing chicken breast fillets.
Serve with whatever tickles for fancy!
Have a good weekend,
Ingrid
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