Have you noticed that Meyer lemons have arrived in the produce department? A winter treat, they have a marvelous aroma and are far less sour-tart than regular lemons. One of my favorite super quick ways to use them is for a tangy, low fat baked chicken breast. I make a simple marinade of Meyer lemon juice and Dijon mustard with a splash of low-sodium chicken broth. For a variation, I sometimes add herbs. Once baked, they are delicious as part of a meal, leftover sliced on salad or for a sandwich, and today I even made a simple chicken, corn and potato chowder using some leftover chicken. This is how I do it….
4 each – 4 ounce boneless, skinless chicken breasts (I use small chicken breasts because they are tender and cook faster. Also great for portion control!)
Fresh juice from 2 Meyer lemons
2 tablespoons Dijon mustard
Optional: 2 Tablespoons herbs – anything you like – fresh, chopped. Or… since I was cooking out of my pantry, and in a hurry, I used Litehouse Salad Seasoning, a blend of basil, dill, parsley, chives, onion and garlic.
3 Tablespoons low-sodium chicken broth
In a glass baking pan, mix the lemon juice, mustard, and herbs if using. Whisk in the chicken broth. Lay the chicken breasts on top and spoon marinade over them. Bake uncovered at 400 degrees for 20 to 30 minutes until done. Let rest, then slice.