Mar 19, 2010
Holy cow, this is some majorly good grub! And easy to boot. I love how the spices are used with a very generous hand. It adds so much flavor, and it's not even salt/sodium laced. I did not have time to marinate (found this recipe while at work, and cooked it that night), so I took the advice of others who were short on time - to bake in the oven covered with foil, *with* all the marinade. I made sure to pound the chicken breasts thin for more even cooking - and because I prefer the thinner texture. I used a lot less white wine than called for (just enough to make sure the chicken pieces were sitting in it, but not fully immersed by it), and I baked for 15 minutes at 350F, and then increased to 400 for the remaining 10 minutes. Perfect, juicy, succulent chicken! I plated them and then spooned some of the liquids over each piece for extra moisture (not that it even needed it). :) The lemon pepper seasoning I have is McCormick's, "California Style", which includes onion and garlic powders.. but it quite heavy on the peppery spice. I enjoyed it, but it can be a bit much for those who prefer a more mild dish. Served with steamed asparagus, a cucumber salad, and half of a boiled sweet potato. Healthy, tasty, and a chicken recipe that will be in my binder, forever. Thank you for sharing with us. Oh, one last thing: Beautiful presentation. :)
—Sara
