Cheese-topped Lemon Chicken Breasts
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Renee Mitchell at McChord AFB, WA
Prep/total time: 20 minutes
4 boneless, skinless chicken breast halves (4oz each)
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter
1/4 cup lemon juice
2 tbsp soy sauce
3/4 cups shredded Colby cheese
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.
Remove from heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.
Yield: 4 servings
**MY NOTES** - It always seems to take longer to prep and cook these than the 20minutes the magazine said. I don't know, maybe I work slow and cook my chicken more thoroughly than is called for. Other than cooking the chicken longer than what the recipe calls for, I haven't found a need to alter this one. I think that might be the mark of a truly awesome recipe.
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Renee Mitchell at McChord AFB, WA
Prep/total time: 20 minutes
4 boneless, skinless chicken breast halves (4oz each)
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter
1/4 cup lemon juice
2 tbsp soy sauce
3/4 cups shredded Colby cheese
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.
Remove from heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.
Yield: 4 servings
**MY NOTES** - It always seems to take longer to prep and cook these than the 20minutes the magazine said. I don't know, maybe I work slow and cook my chicken more thoroughly than is called for. Other than cooking the chicken longer than what the recipe calls for, I haven't found a need to alter this one. I think that might be the mark of a truly awesome recipe.
