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Low-Sodium Lemony Baked Chicken Breast

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Preheat oven to 350°F In a medium-sized bowl, mix chicken stock, lemon curd, lemon zest, 1/4 teaspoon Mrs. Dash 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. Prepare an 8" x 8" 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. Pour chicken stock mixture over chicken and in the pan. Cover with foil. 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. Increase temperature to 375°F and continue to bake uncovered for 30 more minutes. Serve and spoon the lemon sauce over. You also can eat the lemon slices as they will have softened and gotten sweet.

Category: Main Course Meals
    Prep Time:   20    Cook Time:   90    Total Time:   110

3/4 cup chicken stock, unsalted
1/4 cup lemon curd
2 teaspoons fresh lemon zest, or zest of half a lemon
1/4 teaspoon Mrs. Dash salt-free lemon pepper, plus a dash
1/2 teaspoon Mrs. Dash Onion and Herb
1/4 teaspoon Mrs. Dash Extra Spicy seasoning
1/2 teaspoon dried thyme
2 teaspoons minced garlic
2 6 ounce boneless-skinless chicken breasts
1/8" slices of half a fresh lemon, 3 for each chicken breast
2 tablespoons honey

Recipe Source: Self

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