Fruity Baked Chicken
Jennifer HolmesPhiladelphia, PA
Serve over rice with a side of asparagus spears...yum.
2 T. olive oil
6 boneless, skinless chicken breasts
3 lemons, halved
3 oranges, halved
1 apple, cored, peeled and chopped
Coat the bottom of a 13"x9" baking pan with olive oil; arrange chicken breasts on top. Squeeze juice from one lemon and one orange over chicken; set aside. Slice remaining lemons and oranges into wedges; cut these in half. Arrange around and on top of chicken breasts; add apple. Cover and bake at 375 degrees for one hour and 45 minutes; uncover for last 1/2 hour of baking. Makes 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Jennifer HolmesPhiladelphia, PA
Serve over rice with a side of asparagus spears...yum.
2 T. olive oil
6 boneless, skinless chicken breasts
3 lemons, halved
3 oranges, halved
1 apple, cored, peeled and chopped
Coat the bottom of a 13"x9" baking pan with olive oil; arrange chicken breasts on top. Squeeze juice from one lemon and one orange over chicken; set aside. Slice remaining lemons and oranges into wedges; cut these in half. Arrange around and on top of chicken breasts; add apple. Cover and bake at 375 degrees for one hour and 45 minutes; uncover for last 1/2 hour of baking. Makes 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
