Monday, 11 June 2012
I am always on the look out for a good chicken breast recipe. We eat a lot of chicken in this house, and it mostly comes in the form of breasts, because they are relatively healthy and low in fat.
It's so easy to get them all wrong though . . . because they are so lean and low in fat . . . that also means that there is a fine line between cooked and overcooked. It's an uneasy balance that can be so easily thrown off. That can all change though . . . by leaving a bit of the bone attached and leaving the skin on.
The skin can help protect all that fat free leaness from drying out, and becoming most unpalatable. I love chicken . . . but I absolutely loathe dried out tasteless chicken . . .
Most often, unless I am cooking them in a stir fry or some other dish that is quick and easy . . . I leave them partially boned and the skin on if I can. Those two things add a lot of flavour, without really adding much in the way of fat or calories. I always take the skin off before eating . . .that skin is just a barrier between a dry breast and a delicious breast . . . end of.
This is a very simple recipe here today, using only a few ingredients . . . but it has BIG flavour . . . and juiciness. Just look at that succulent juiciness . . . it's a very good thing.
Honey, lemon and oregano . . . it's the Holy Trinity of chicken deliciousness. Trust me.
*Sticky Lemon Chicken*
A very simple recipe which produces moist delicious chicken with a slight stickiness. Serve with some rice and a vegetable for a simple supper.
4 part boned chicken breasts, with the skin on
the finely grated zest and juice of one lemon (un-waxed)
1 TBS clear runny honey
1 TBS olive oil
2 cloves of garlic, peeled and chopped
1 tsp oregano
salt and pepper to taste
Preheat th e oven to 190*C/375*F/ gas mark 5. Put the chicken breasts into a baking tin, skin side up. Season to taste with salt and black pepper. Put the lemon juice and zest, honey, olive oil and garlic into a small bowl and warm through in the microwave. (about 30 seconds) Stir well to mix everything together. Pour this mixture over top of the chicken.
Bake in the preheated oven for 30 minutes, taking it out to baste every ten minutes or so. The juices should gradually thicken and create a delicious sticky glaze, and the chicken juices should run clear. Allow to stand for 5 minutes before serving.