Low-Sodium Lemony Baked Chicken Breast

2
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"Had a lemon that needed used. Made this tonight for something different from grilled chicken breast. It turned out really good! Sodium content, using unsalted chicken stock, should be no more than 120 mg per serving."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (316.6 g)
  • Calories 392.4
  • Total Fat - 7.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 147.3 mg
  • Sodium - 256.8 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 1 g
  • Sugars - 19.5 g
  • Protein - 55.7 g
  • Calcium - 52.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F

Step 2

In a medium-sized bowl, mix chicken stock, lemon curd, lemon zest, 1/4 teaspoon lemon pepper, Mrs. Dash Onion and Herb, Mrs. Dash Extra Spicy seasoning, dried thyme and minced garlic. Nuke in microwave for 1 minute to soften the lemon curd. Then whisk till well blended. Set aside.

Step 3

Prepare a baking dish by spraying with non-stick spray. Put chicken breasts in a zip closure bag and pound to equal thickness. Place them in the baking dish. Sprinkle each breast with the pinch of lemon pepper and place lemon slices on top of each breast.

Step 4

Pour chicken stock mixture over chicken and in the pan. Cover with foil.

Step 5

Place in preheated 350°F oven on center rack. Bake 60 minutes. Then remove foil and baste chicken with the lemony liquid. Spoon the honey over the chicken breasts. Continue to bake uncovered for 30 more minutes.

Step 6

Serve and spoon the lemon sauce over. You also can eat the lemon slices as they will have softened and gotten sweet.

Tips & Variations


No special items needed.

Tags : Dinner

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