Low-fat, low-carb and easy to make, the combined fragrance of honey, cardamom and chicken is so amazing that the family will want to eat it all up for dinner, but if there's any leftover, it makes a gorgeous chicken salad for lunch the next day.
Prep Time: 5 min Cook Time: 20 min Servings: 6
Calories per serving: 220
Carbs per serving: 14 g
Fat per serving: 6 g
Protein per serving: 26 g
1 Lemon
1 tsp Fresh ground pepper
6 4 oz Chicken breasts, skinless
2 tbsp Olive Oil - Extra Virgin
4 tbsp Honey
1 oz Sherry
1 tsp Cardamom, ground
In a large mixing bowl, warm the honey, stir in the cardamom, sherry, and freshly ground peppercorns. Add the chicken bathe with marinade. Cover with plastic wrap and allow to sit at room temperature for a half hour.
Preheat oven to 375°F.
Heat olive oil in a skillet over medium-high heat. Sear the chicken on all sides until nicely browned.
Arrange lemon slices in a roasting pan. Arrange the chicken pieces over the lemon slices. Brush with marinade and give a generous twist of freshly ground peppercorns. Bake about fifteen 15 minutes until done or when juice runs clear when you pierce it with a knife.
Remove from oven and transfer to a serving platter; allow to rest for about five minutes before serving. In the meantime, pour the drippings from the roaster into a serving dish.
Copyright © 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
Prep Time: 5 min Cook Time: 20 min Servings: 6
Calories per serving: 220
Carbs per serving: 14 g
Fat per serving: 6 g
Protein per serving: 26 g
1 Lemon
1 tsp Fresh ground pepper
6 4 oz Chicken breasts, skinless
2 tbsp Olive Oil - Extra Virgin
4 tbsp Honey
1 oz Sherry
1 tsp Cardamom, ground
In a large mixing bowl, warm the honey, stir in the cardamom, sherry, and freshly ground peppercorns. Add the chicken bathe with marinade. Cover with plastic wrap and allow to sit at room temperature for a half hour.
Preheat oven to 375°F.
Heat olive oil in a skillet over medium-high heat. Sear the chicken on all sides until nicely browned.
Arrange lemon slices in a roasting pan. Arrange the chicken pieces over the lemon slices. Brush with marinade and give a generous twist of freshly ground peppercorns. Bake about fifteen 15 minutes until done or when juice runs clear when you pierce it with a knife.
Remove from oven and transfer to a serving platter; allow to rest for about five minutes before serving. In the meantime, pour the drippings from the roaster into a serving dish.
Copyright © 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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1 comment:
I'm going to try this but with a twist, I've got a ton (well not quite a full ton) of turkey breast leftover so I'm going to substitute the turkey for the chicken AND at some point I'm also going to try the same basic receipe using sliced pork roast--wanna bet it'll be great??
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