4 Split Chicken Breasts
6 Garlic cloves
1 Lemon (zest)
4 Sprigs Fresh Rosemary
Salt and Pepper to taste
For glaze:
2 cups water
2 tbl Chicken Broth Powder
2 tbl Soy Sauce
1 Lemon (juice)
2 tbl Corn Starch
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Pre-heal oven to 375°. Lightly spray 9×13 baking dish with cooking spray. Season chicken breasts with salt and pepper and place breast side up in baking dish. Smash garlic cloves and scatter on top of chicken. Place whole sprigs of Rosemary on chicken. Zest the lemon over the chicken. Cover with foil and place in oven. Cook covered for 1 1/2 hours.
In a saucepan over high heat combine water, chicken bouillon and soy sauce and bring to a boil. Add the juice from the lemon. In a small bowl combine corn starch and 4 tbl cold water. Stir to mix. Add corn starch mixture to saucepan and stir while bringing back to a boil. Boil about 1 minute while continuing to stir. remove from heat.
Remove foil over chicken and let brown for 10 minutes. Remove from oven. Remove Rosemary sprigs and garlic cloves. Serve with glaze spooned over the chicken.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 7
Serving size: 1 Split Breast
Our estimated exchanges:
TBD
NOTE: Goes great with rice and/or roasted vegetables. I could also see adding crushed pinapple to the glaze and/or slices to the chicken in the last 10 minutes.
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