Honey Chicken
Yield
4 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
paprika
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| sauce | |||
| ¼ | cup |
margarine
|
|
| ½ | cup |
honey
|
|
| ¼ | cup |
lemon juice
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
paprika
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| sauce | |||
| 59 | ml |
margarine
|
|
| 118 | ml |
honey
|
|
| 59 | ml |
lemon juice
at room temperature |
|
Directions
Preheat oven at 400℉ (200℃).
Prepare a 9x13 inch baking pan with cooking spray.
In a shallow bowl, mix together the flour, salt, pepper, and paprika; dip chicken into flour mixture.
Add the chicken pieces to the pan, then bake for 30 minutes, skin side down, in a single layer.
Meanwhile, in a small bowl, mix together the sauce ingredients.
Turn the chicken, then cover with sauce.
Bake for 30 minutes more, or until the chicken is fork-tender and no pink remains.
Spoon the sauce over the chicken again and serve.
