Wednesday, November 5, 2008

Baked Lemon Chicken

Baked Lemon Chicken
1 chicken breast (1 large usually is enough protein for both of us)
ground pepper
sprig of rosemary (chopped)
1/2 lemon (juice and zest)
tiny splash of olive oil
small amount of stock (about 1/8 cup)

Rub the chicken with the pepper, rosemary, lemon juice and zest and olive oil. (you can add salt if you prefer but I don't think it needs it)
Sear the chicken breast in a pan so both sides are sealed and add the stock, bake in 180c oven for about 10mins until cooked.

I usually like this with ratatouille.

Helpful Hint
Freeze commercial or homemade stock in icecube trays (the silicon ones work best). When you need to cook onions/garlic/other vegies in oil, use a cube or two of stock. It still cooks the ingredients without sticking and eliminates another source of fat in the form of the oil you'd normally use and taste wise at the end you won't notice the difference. Just reduce your pan heat a little otherwise it will evaporate before you finish frying.


Brissmiths said...

Wow losing a small child - amazing! Thanks for sharing another recipe.

Tess said...

congrats on your weight loss Susan.
I know exactly how you feel, I hit the 30kg mark a few weeks ago and I feel fab! thanks for your recipe share, that one sounds scrumptious and I think we will be having that for dinner one night this week!!!
so..when do we get to see a photo of the new you??