Lemon Basil Chicken
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
all-purpose flour
|
|
| 3 | tablespoons |
lemon juice
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | teaspoons |
basil
|
*
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | small |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
all-purpose flour
|
|
| 45 | ml |
lemon juice
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1E+1 | ml |
basil
|
*
|
| 5 | ml |
seasoned salt
|
|
| 1 | small |
onions
sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Shake flour in oven bag; place in 13x9x2 inch baking pan.
Add lemon juice to bag.
Squeeze bag to blend ingredients. Remove skin from chicken, if desired.
Place chicken in bag. Turn bag to coat chicken with sauce.
Arrange chicken in an even layer; sprinkle with basil and seasoned salt.
Place sliced onion over chicken. Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until chicken is tender, 30 to 35 minutes.
Let stand in bag 5 minutes.
