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4 servings
suggest servings
| 8 | each | chicken thighs | or breasts, halves |
| 1 | cup | dried tomato bits | |
| 1/4 | cup | lemon juice | |
| 1/4 | cup | chicken broth | |
| 1 | tablespoon | lemon zest | grated |
| 1 | tablespoon | rosemary leaves | |
| 1 | x | salt and black pepper | to taste |
Place dried tomato bits in bottom of a baking dish or pan.
Place chicken one layer deep over tomato bits.
Pour lemon juice and stock over chicken.
Sprinkle lemon peel, rosemary, salt and pepper over all.
Cover and bake at 350 degrees until tender, about 40 to 45 minutes.
Before serving, spoon juices over top of chicken.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 16% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A handy metric conversion chart useful when preparing recipes, contains fluid measurements, weights and oven temperatures....
Very authentic and tasty Indian dish. Excellent diretions. On my ceramic cooktop the onions would burn at med-high heat, I'd use med-low. You just want to slowly sweat the onions down without really browning them. Great comments from the other reviewer right on the mark.
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