Glazed Chicken Breasts
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
teriyaki sauce
glaze |
|
| ¾ | teaspoon |
lemon zest
grated |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 6 | each |
chicken breast halves, boneless, skinless
boneless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
teriyaki sauce
glaze |
|
| 3.8 | ml |
lemon zest
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 6 | each |
chicken breast halves, boneless, skinless
boneless |
|
Directions
Combine teriyaki baste and glaze, lemon peel and juice; brush both sides of chicken breasts with mixture.
Place, side by side, in shallow baking pan, skin side down.
Bake in 350℉ (180℃) F oven 20 minutes.
Turn chicken over; brush with remaining baste and glaze mixture.
Return to oven and bake 20 minutes longer, or until chicken is tender.
