Garlic Lemon Chicken Breast

About six months ago I was feeding some missionaries from our church. My mother-in-law had given us chicken breasts with the bone and skin still on them. I was not sure how to cook them or what to dress them with and after talking to my mom she gave me a great recipe that she uses. I loved this recipe because it made the chicken so moist and flavorful. The Lemon, onions and paprika gave the chicken a kick and were a great blend. The chicken was a hit and I knew I had to keep this one in my "must make again" file.


GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 chicken breasts with or without the bone
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet. Combine first 5 ingredients (this can also be done in a blender).


Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

yields: 4 Servings.