top of page

Dyan’s Baked Chicken Breasts

(by Kathy Lofton)


2 whole chicken breasts, skin on, split into 4 pieces

salt and black pepper, to taste

garlic powder and lemon pepper, to taste

1/2 c. ReaLemon juice from concentrate

1/3 c. Lea & Perrins Marinade for Chicken with White Wine & Herbs

1 large bell pepper, red or green, cut into large chunks

1 large yellow onion, cut into large chunks


Preheat oven to 375 F.

Place chicken in a baking dish, skin side up.

Season with salt, black pepper, garlic powder, and lemon pepper.

Add ReaLemon juice and marinade.

Scatter peppers and onions around chicken.

Cover and bake until chicken is done, approximately 50 minutes.

For a crispy topping, do not use a cover when baking.


(Read Table For Two, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 

Comments

bottom of page